Roulade of Turkey with Foie Gras and Sauterne Sauce

Name: Roulade of Turkey with Foie Gras and Sauterne Sauce ...
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each turkey breast; 1 each savoy cabbage; 1 pound foie gras fresh, or chopped chicken liver; 1 x white pepper fresh, cracked, to taste; 1 x kosher salt to taste; 1 cup sauterne wine; 1 cup chicken broth low-salt; ⅓ cup cherries sun-dried; 1 large sweet potatoes, or yams; 2 tablespoons vegetable oil

Servings: persons

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

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 each turkey breast, 1 each savoy cabbage, 1 pound foie gras fresh, or chopped chicken liver, 1 x white pepper fresh, cracked, to taste, and more.

Yes, Roulade of Turkey with Foie Gras and Sauterne Sauce ... falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roulade of Turkey with Foie Gras and Sauterne Sauce ...

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions