This sophisticated dish features tender turkey paillardes stuffed with creamy foie gras and wrapped in wilted Savoy cabbage leaves. The roulades are gently steamed to preserve moisture, resulting in a delicate texture that contrasts beautifully with the rich, pink center of the foie gras. Served with a luxurious Sauternes and chicken broth reduction studded with sun-dried cherries, the flavor profile is a perfect balance of savory, sweet, and fruity notes. Crispy fried sweet potato julienne strips add a satisfying crunch and earthy sweetness to each bite.
Roulade Of Turkey With Foie Gras & Sauterne
Description
This sophisticated dish features tender turkey paillardes stuffed with creamy foie gras and wrapped in wilted Savoy cabbage leaves. The roulades are gently steamed to preserve moisture, resulting in a delicate texture that contrasts beautifully with the rich, pink center of the foie gras. Served with a luxurious Sauternes and chicken broth reduction studded with sun-dried cherries, the flavor profile is a perfect balance of savory, sweet, and fruity notes. Crispy fried sweet potato julienne strips add a satisfying crunch and earthy sweetness to each bite.Ingredients
Directions
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Remove the skin from the turkey breast using a sharp knife.
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Slice the turkey breast into 4 even slices.
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Place each slice between sheets of plastic wrap and lightly pound into thin paillardes.
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Season the turkey paillardes with kosher salt and fresh cracked white pepper.
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Divide the foie gras (or chopped chicken liver) into 4 equal parts and season each with salt and pepper.
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Place a piece of foie gras in the center of each turkey paillarde and roll the turkey tightly around the filling to form a roulade.
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Remove the core from the head of Savoy cabbage and carefully separate the leaves one at a time.
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Boil the cabbage leaves in a large pot of water for about 3 minutes until wilted, then refresh them under cold running water and dry thoroughly.
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For each roulade, lay out 2 or 3 dried cabbage leaves to form a square base.
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Place one turkey roulade in the center of the cabbage leaves and wrap tightly to form a secure bundle.
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Refrigerate the wrapped roulades until ready to cook.
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In a saucepan over high heat, combine 1 cup Sauternes wine and 1 cup low-salt chicken broth.
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Reduce the mixture until the sauce coats the back of a spoon, approximately 12 minutes.
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Stir in 1/3 cup sun-dried cherries and keep the sauce warm.
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Peel the sweet potato and poach it in boiling water until just tender, about 12-15 minutes.
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Drain the potato, slice it very thinly, and cut into julienne strips.
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Heat vegetable oil in a large saut pan over high heat until hot.
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Fry the sweet potato strips for 1 minute until crisp, then drain on paper towels and toss with salt and pepper.
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Place the cabbage-wrapped roulades in a bamboo steamer and steam for exactly 15 minutes.
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Ensure the turkey is cooked through and the foie gras remains pink in the center.
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Spoon the warm Sauternes sauce with cherries onto 4 warmed plates.
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Place one roulade in the center of each plate and arrange the crispy sweet potato strips around it.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 12g60%
- Cholesterol 250mg84%
- Sodium 450mg19%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 10g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Foie Gras Substitution: If fresh foie gras is unavailable or too expensive, you can use high-quality foie gras terrine or, as suggested in the original source, chopped chicken liver for a more budget-friendly option.
Cabbage Selection: Choose a Savoy cabbage with firm, crisp outer leaves for the best wrapping results. Avoid heads that are too loose or wilted.
Steaming Tip: Ensure your steamer is preheated and has enough water to last the full 15 minutes without boiling dry. The gentle steam cooks the turkey evenly without toughening the meat.
Sauce Consistency: If the Sauternes sauce reduces too much, add a splash of extra chicken broth. If it is too thin, simmer for a few more minutes.
Sweet Potato Fries: For extra crispiness, ensure the sweet potato strips are thoroughly dried before frying. You can also bake them at 400F (200C) for a healthier alternative, though they won't be as crisp as fried.
Storage: This dish is best served immediately. If you must prepare ahead, assemble the roulades and refrigerate, but do not steam until ready to serve to prevent sogginess.
