This sophisticated dish features tender turkey breasts pounded thin and stuffed with luxurious foie gras, then wrapped in delicate Savoy cabbage leaves for a unique texture and mild flavor. The roulades are gently steamed to keep the meat moist and the foie gras pink and creamy inside. They are served alongside a reduction of Sauternes wine and chicken broth, studded with tart sun-dried cherries that cut through the richness. Crispy sweet potato julienne strips provide a crunchy, savory counterpoint to the soft rolls. Perfect for a holiday dinner or an impressive date night, this recipe balances elegance with approachable cooking techniques.
Roulade Of Turkey With Foie Gras & Sauterne Sauce
Description
This sophisticated dish features tender turkey breasts pounded thin and stuffed with luxurious foie gras, then wrapped in delicate Savoy cabbage leaves for a unique texture and mild flavor. The roulades are gently steamed to keep the meat moist and the foie gras pink and creamy inside. They are served alongside a reduction of Sauternes wine and chicken broth, studded with tart sun-dried cherries that cut through the richness. Crispy sweet potato julienne strips provide a crunchy, savory counterpoint to the soft rolls. Perfect for a holiday dinner or an impressive date night, this recipe balances elegance with approachable cooking techniques.Ingredients
Directions
-
Remove skin from turkey breast with a sharp knife and slice the breast into 4 even slices.
-
Place turkey slices between sheets of plastic wrap and lightly pound them into thin paillardes.
-
Season the turkey paillardes with Kosher salt and white pepper.
-
Divide the foie gras (or chopped liver) into 4 equal parts and season each piece with salt and pepper.
-
Place a piece of foie gras in the center of each turkey paillarde and roll the turkey around the filling tightly.
-
Remove the core from the Savoy cabbage and carefully peel off outer leaves one at a time.
-
Boil the cabbage leaves in a large pot of water just until wilted, about 3 minutes, then refresh under cold running water and dry thoroughly.
-
For each roulade, lay out 2 or 3 cabbage leaves to form a square, place a turkey roulade in the center, and wrap tightly to form a bundle.
-
Refrigerate the wrapped roulades until ready to cook.
-
In a saucepan over high heat, combine 1 cup Sauternes wine and 1 cup chicken broth.
-
Reduce the liquid until it coats the back of a spoon, about 12 minutes.
-
Stir in the sun-dried cherries and keep the sauce warm.
-
Peel the sweet potato, poach in boiling water until just tender (12-15 minutes), then drain.
-
Slice the sweet potato very thinly and cut into julienne strips.
-
In a large saut pan, heat vegetable oil until hot and fry the potato strips for 1 minute until crisp.
-
Remove potatoes, pat dry with paper towels, and toss with salt and pepper.
-
Place the cabbage-wrapped roulades in a bamboo steamer and steam for exactly 15 minutes.
-
Reheat the Sauternes sauce and spoon it onto 4 warmed plates, including the cherries.
-
Place one roulade in the center of each plate and arrange the crispy sweet potatoes around it.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 84.8kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 17.2mg6%
- Sodium 41.5mg2%
- Total Carbohydrate 8.7g3%
- Dietary Fiber 3.8g16%
- Sugars 4.8g
- Protein 9.2g19%
* 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, chopped chicken liver seasoned with butter and herbs makes a good substitute.
Cabbage Selection: Use the inner, smaller leaves of the Savoy cabbage for wrapping as they are more tender and easier to roll than the large outer leaves.
Storage: Cooked roulades can be refrigerated for up to 2 days. Reheat gently in a steamer or covered with foil in a warm oven to prevent drying out.
Wine Choice: Sauternes is a sweet French wine. If unavailable, you can substitute with any late-harvest white wine or Riesling, adjusting sweetness to taste.
