Roulade of Turkey with Foie Gras & Sauterne Sauce ...
Submitted by BAUBIERAE
Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
1 hrsThis is restaurant-level cooking at home: pounded turkey breast rolled around foie gras (or chopped chicken liver for a more accessible version), wrapped in blanched savoy cabbage leaves, and gently steamed in a bamboo steamer until the turkey is cooked through and the foie gras is still pink at its center.
Three components make the plate. The roulade itself is clean and elegant. The sauterne sauce is a simple reduction of sweet French wine and chicken broth with sun-dried cherries scattered through, adding a tart-sweet burst against the rich filling. Crispy sweet potato frites, julienned thin and flash-fried, add crunch and color.
The cabbage wrap serves two purposes: it holds the roulade together during steaming, and it adds a subtle, earthy sweetness that bridges the turkey and the wine sauce.
Chef Tips
- Pound the turkey paillardes thin and even. Thick spots cook unevenly and the foie gras may overcook in those areas before the turkey is done.
- Blanch the cabbage leaves just until pliable, about 3 minutes. Overdone cabbage tears and won’t wrap tightly.
- Dry the cabbage leaves completely before wrapping. Water trapped inside creates steam pockets that can blow the roulade open.
- Steam for exactly 15 minutes. This timing gives you cooked turkey with a pink foie gras center. Longer and the foie gras overcooks into grey mush.
- Slice the sweet potatoes paper-thin for the frites. Thick cuts won’t crisp in the short fry time.
Variations
- Use chicken liver pate instead of foie gras for a fraction of the cost with similar richness.
- Substitute a dry Riesling or Gewurztraminer for the sauterne if you can’t find French dessert wine.
- Swap sweet potatoes for parsnip frites for an earthier, more wintry side.
Ingredients
Directions
Turkey roulade: Remove skin from turkey breast with sharp knife.
Slice in 4 slices.
Between sheets of plastic wrap, lightly pound turkey cutlets into paillardes (thin sheets).
Season with Kosher salt and pepper.
Divide foie gras (or chopped liver) in 4 parts and season with salt and pepper.
Place a piece of foie gras in center of each turkey paillarde and roll turkey around foie gras.
Carefully remove cabbage leaves, one at a time, first removing core.
Boil cabbage leaves in a large pot just until wilted, about 3 minutes, and refresh under cold running water.
Dry thoroughly.
For each roulade, lay out 2 or 3 cabbage leaves to form a square.
Place turkey roulade in center and wrap with cabbage, forming a tight bundle.
Refrigerate.
Sautene sauce:
Over high heat, reduce 1 cup of sautérne and 1 cup of chicken broth until sauce coats back of spoon (about 12 minutes).
Sprinkle in ⅓ cup sun-dried cherries.
Crispy sweet potatoes:
Peel potato and poach in boiling water until just tender, 12 to 15 minutes.
Drain and slice very thin and then cut into julienne strips.
In large sauté pan, heat vegetable oil to hot, and fry potato strips for 1 minute, or until crisp.
Pat dry with paper towels and toss with salt and pepper.
To serve: Place roulades in center of bamboo steamer and steam exactly 15 minutes.
Turkey will be cooked through and foie gras will be pink in center.
Reheat sautérne sauce and spoon, with cherries, on 4 warmed plates.
Place roulade in center of each plate and arrange crispy sweet potatoes around.
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