This sophisticated dish features tender turkey breast pounded thin, stuffed with rich foie gras, and neatly wrapped in blanched Savoy cabbage leaves. The roulades are gently steamed to keep the meat moist and the filling pink. They are served with a luxurious Sauternes sauce studded with sun-dried cherries and accompanied by crispy fried sweet potato julienne. The combination of savory poultry, sweet wine, and earthy potatoes creates a harmonious balance of flavors and textures. Perfect for a holiday dinner or a special occasion, this recipe transforms simple ingredients into a restaurant-quality centerpiece. It offers a luxurious taste experience without being overly complex, making it an impressive choice for entertaining guests or celebrating a milestone.
Roulade Of Turkey With Foie Gras & Sauterne S
Description
This sophisticated dish features tender turkey breast pounded thin, stuffed with rich foie gras, and neatly wrapped in blanched Savoy cabbage leaves. The roulades are gently steamed to keep the meat moist and the filling pink. They are served with a luxurious Sauternes sauce studded with sun-dried cherries and accompanied by crispy fried sweet potato julienne. The combination of savory poultry, sweet wine, and earthy potatoes creates a harmonious balance of flavors and textures. Perfect for a holiday dinner or a special occasion, this recipe transforms simple ingredients into a restaurant-quality centerpiece. It offers a luxurious taste experience without being overly complex, making it an impressive choice for entertaining guests or celebrating a milestone.Ingredients
Directions
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Remove skin from turkey breast with a sharp knife and slice into 4 even slices.
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Place turkey slices between sheets of plastic wrap and lightly pound into thin paillardes.
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Season turkey paillardes with kosher salt and fresh cracked white pepper.
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Divide foie gras into 4 equal parts and season each piece with salt and pepper.
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Place a piece of foie gras in the center of each turkey slice and roll tightly.
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Remove core from Savoy cabbage and carefully separate leaves.
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Boil cabbage leaves in a large pot of water for 3 minutes until wilted.
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Refresh blanched cabbage leaves under cold running water and dry thoroughly.
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Lay 2 or 3 cabbage leaves in a square shape and place a turkey roll in the center.
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Wrap cabbage around turkey to form a tight bundle and refrigerate.
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In a saucepan, combine 1 cup Sauternes wine and 1 cup low-salt chicken broth.
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Reduce sauce over high heat until it coats the back of a spoon, about 12 minutes.
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Stir in 1/3 cup sun-dried cherries and set sauce aside.
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Peel sweet potato and poach in boiling water until just tender, 12-15 minutes.
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Drain sweet potato, slice very thin, and cut into julienne strips.
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Heat vegetable oil in a large sauté pan and fry potato strips for 1 minute until crisp.
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Pat fried potatoes dry with paper towels and toss with salt and pepper.
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Place cabbage-wrapped roulades in a bamboo steamer and steam for exactly 15 minutes.
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Reheat Sauternes sauce and spoon onto 4 warmed plates.
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Place one roulade in the center of each plate and arrange crispy sweet potatoes around.
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, you may substitute with chopped chicken liver, though the texture will be less creamy. Ensure liver is cooked through if using this substitution.
To prevent the roulades from unraveling, you can secure them with kitchen twine before steaming. Remove twine before serving.
The Sauternes sauce can be prepared ahead of time and reheated gently before serving. It will thicken slightly as it cools.
For a lighter option, serve the sweet potatoes roasted instead of fried, though they will lose some of their crispness.
