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1
Turkey roulade: Remove skin from turkey breast with sharp knife.
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2
Slice in 4 slices.
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3
Between sheets of plastic wrap, lightly pound turkey cutlets into paillardes (thin sheets).
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4
Season with Kosher salt and pepper.
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5
Divide foie gras (or chopped liver) in 4 parts and season with salt and pepper.
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6
Place a piece of foie gras in center of each turkey paillarde and roll turkey around foie gras.
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7
Carefully remove cabbage leaves, one at a time, first removing core.
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8
Boil cabbage leaves in a large pot just until wilted, about 3 minutes, and refresh under cold running water.
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9
Dry thoroughly.
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10
For each roulade, lay out 2 or 3 cabbage leaves to form a square.
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11
Place turkey roulade in center and wrap with cabbage, forming a tight bundle.
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12
Refrigerate.
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13
Sautene sauce:
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14
Over high heat, reduce 1 cup of sauterne and 1 cup of chicken broth until sauce coats back of spoon (about 12 minutes).
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15
Sprinkle in 13 cup sun-dried cherries.
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16
Crispy sweet potatoes:
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17
Peel potato and poach in boiling water until just tender, 12 to 15 minutes.
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18
Drain and slice very thin and then cut into julienne strips.
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19
In large saute pan, heat vegetable oil to hot, and fry potato strips for 1 minute, or until crisp.
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20
Pat dry with paper towels and toss with salt and pepper.
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21
To serve: Place roulades in center of bamboo steamer and steam exactly 15 minutes.
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22
Turkey will be cooked through and foie gras will be pink in center.
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23
Reheat sauterne sauce and spoon, with cherries, on 4 warmed plates.
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24
Place roulade in center of each plate and arrange crispy sweet potatoes around.
