Foie Gras Cutlet & Turnip Tatin
with Grapefruit Caramel

By Chef Laurent Godbout
Executive Chef at Chez L'Épicier

Ingredients

Grapefruit caramel

  • 3/4 cup sugar

  • 1/4 cup water
  • 2 pink grapefruits, cut into segments and skinned

    • Turnip Tatin

  • 1 x 4 in. turnip slices

  • 5 in. diameter circles of puff pastry

  • 3 oz. slices of Québec foie gras

  • Freshly ground salt and pepper

  • 1/4 cup olive oil

  • 2 tablespoons grapefruit juice

  • Lettuce leaves

  • Seasalt

    • Preparation

    Put the foie gras in the freezer for 5 minutes before frying it. This will help it to retain its fat during cooking.

    Grapefruit Caramel: Bring the sugar and water to a boil until caramelized. Deglaze with the grapefruit segments. Break up the segments by stirring. Pour about 1/2 in. of this mixture in four 4 in ramequins. Put aside.

    Turnip tatin: Blanch the turnips 5 minutes in lightly salted boiling water. Cool in ice cold water, drain and place in the ramequins. Cover with circles of puff pastry. Place the ramequins on a baking sheet and bake in the oven at 375°F 15 to 20 min. or until the pastry is lightly colored.

    To serve: Heat a frying pan. Salt and pepper the foie gras and brown it in the pan on both sides. Drain on a paper towel. Turn over the ramequins on plates and gently turn them out, letting the caramel drip. Place the foie gras on top. Using a spoon, pour the rest of the caramel all around. Make a vinaigrette with the oil and the grapefruit juice. Season the lettuce with salt and pepper and toss it with the vinaigrette. Garnish each plate with salad. Place a slice of foie gras on the corner with a pinch of sea salt.