Roulade of Turkey with Foie Gras and Sauterne Sauce ...

Rate this recipe, your opinion countsPrint this recipeSend this recipe via email
Time to Prepare this Recipe 1 hours Prep: 30 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 126 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

1 each turkey breast
1 each head savoy cabbage
1 pound foie gras fresh, or chopped chicken liver
1 x white pepper fresh, cracked, to taste
1 x kosher salt to taste
1 cup sauterne wine
1 cup chicken broth low-salt
1/3 cup cherries sun-dried
1 large sweet potatoes, or yams
2 tablespoons vegetable oil

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 1/3 cup sun-dried cherries.

Crispy sweet potatoes:

Peel potato and poach in boiling water until just tender, 12-15 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.

Add your comment

Email Address

(optional)

(optional)



characters left


8f682638268c1d2a46c224b6954dc1e52c6cfbb9
 

Nutrition Facts

Serving Size 112g
Amount per Serving
Calories 126 53% of calories from fat
% Daily Value*
Total Fat 7.0g11%
 Saturated Fat 1.0g5%
 Trans Fat 0.0g
Cholesterol 5mg2%
Sodium 170mg7%
Total Carbohydrate 12.0g4%
 Dietary Fiber 1.0g6%
 Sugars 4.0g
Protein 4.0g7%
Vitamin A 173%  Vitamin C 15%
Calcium 2%  Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Last Recipes Viewed

Recipe Bite

Spice Up Your Life!

by Mark R. Vogel Mark R. Vogel

Every school kid is taught that Columbus discovered the new world. But few of them know why. Columbus was seeking an...

read more...

Member Review

****

Pickle Roll Ups

This recipe is also good with sweet pickles and honey ham (Buddy brand sliced meats) This is a great recipe!

Broccoli And Goat Cheese Soufflé recipe
Recipe Photo
Recipe Photo