Roulade of Turkey with Foie Gras & Sauterne Sauce
Submitted by crw
Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a Sauterne and sun-dried cherry reduction and crispy sweet potato julienne.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minThis is restaurant-level cooking at home. Pounded turkey breast rolled around a center of rich foie gras, wrapped tightly in blanched savoy cabbage leaves, and steamed until the turkey is cooked through while the foie gras stays pink and buttery in the middle.
The Sauterne sauce is simple but deeply concentrated. A full cup of the sweet wine reduces with chicken broth until it coats the back of a spoon, then sun-dried cherries plump in that golden syrup and add bursts of tart sweetness on the plate.
Crispy julienned sweet potato fries scattered around the roulade add crunch and color. Poach the sweet potato first until just barely tender, then slice thin and fry fast so the strands turn golden and shatteringly crisp.
Pro Tips
- Pound the turkey between plastic wrap gently. You want thin, even paillardes, not shredded meat. Work from the center outward.
- Dry the blanched cabbage leaves thoroughly before wrapping. Wet leaves won’t hold the bundle together and create steam pockets that loosen the roulade.
- Steam for exactly 15 minutes. This timing cooks the turkey through while keeping the foie gras luxuriously pink. Overcooking melts the foie gras into the cabbage.
Variations
- Substitute chopped chicken liver for the foie gras for a more accessible (and budget-friendly) version that still delivers rich flavor.
- Replace Sauterne with a late-harvest Riesling for a similar sweet wine profile.
- Swap sun-dried cherries for dried cranberries if cherries aren’t available.
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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