Roulade of Turkey with Foie Gras and Sauterne Sauce
fresh, can substitute same amount of chopped chicken liver
sweet potatoes, or yams
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.