This sophisticated dish transforms humble turkey breast into a delicate roulade stuffed with luxurious foie gras. The turkey is gently pounded and wrapped in blanched Savoy cabbage leaves, creating a tender bundle that steams to perfection. The rich, gamey flavor of the foie gras is balanced by a bright, fruity Sauternes sauce studded with sun-dried cherries. Crispy sweet potato julienne adds a satisfying textural contrast and a touch of earthy sweetness. Ideal for a special dinner party or a festive holiday meal, this recipe offers a refined yet approachable take on classic European cuisine. It is visually stunning and delivers a harmonious blend of savory, sweet, and rich flavors in every bite.
Roulade Of Turkey With Foie Gras And Sauterne Sauce …
Description
This sophisticated dish transforms humble turkey breast into a delicate roulade stuffed with luxurious foie gras. The turkey is gently pounded and wrapped in blanched Savoy cabbage leaves, creating a tender bundle that steams to perfection. The rich, gamey flavor of the foie gras is balanced by a bright, fruity Sauternes sauce studded with sun-dried cherries. Crispy sweet potato julienne adds a satisfying textural contrast and a touch of earthy sweetness. Ideal for a special dinner party or a festive holiday meal, this recipe offers a refined yet approachable take on classic European cuisine. It is visually stunning and delivers a harmonious blend of savory, sweet, and rich flavors in every 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 substitute) into 4 equal parts and season with salt and pepper.
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Place a portion of foie gras in the center of each turkey paillarde and roll the turkey tightly around it.
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Remove the core from the Savoy cabbage and separate the leaves one by one.
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Bring a large pot of water to a boil and blanch the cabbage leaves for about 3 minutes until wilted.
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Refresh the blanched cabbage leaves under cold running water, then dry them thoroughly.
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Lay out 2 or 3 cabbage leaves to form a square and place a turkey roulade in the center.
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Wrap the turkey tightly with the cabbage leaves to form a secure bundle.
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Refrigerate the wrapped roulades while preparing the sauce and sides.
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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 liquid until it coats the back of a spoon, approximately 12 minutes.
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Sprinkle 1/3 cup sun-dried cherries into the reduced sauce and stir to combine.
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Peel the sweet potato and poach in boiling water until just tender, about 12-15 minutes.
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Drain the sweet potato, slice it very thinly, and cut into julienne strips.
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Heat 2 tablespoons vegetable oil in a large sauté pan over high heat.
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Fry the sweet potato strips for 1 minute until crisp, then pat dry with paper towels.
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Toss the crispy sweet potato strips 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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Reheat the Sauternes sauce with cherries and spoon onto 4 warmed plates.
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Place one roulade in the center of each plate and arrange the crispy sweet potatoes around the side.
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
If fresh foie gras is unavailable or too expensive, you can substitute with chopped chicken liver seasoned well with salt, pepper, and a touch of butter for richness.
Ensure the cabbage leaves are completely dry before wrapping to prevent the roulades from becoming soggy during steaming.
The turkey should be cooked through, while the foie gras center will remain pink and creamy. Do not overcook, as the foie gras will become dry.
Sauternes is a sweet French wine; if unavailable, another sweet white wine like Riesling or Moscato can be used, though the flavor profile will differ slightly.
This recipe yields 4 individual roulades. For larger gatherings, double the recipe and ensure you have a steamer large enough to accommodate all bundles without crowding.
