*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, April 24, 2024 12:42 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Poultry » ROULADE OF TURKEY WITH FOIE GRAS AND SAUTÉRNE SAUC
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add ROULADE OF TURKEY WITH FOIE GRAS AND SAUTÉRNE SAUC recipe to your favorite Save to favorite   Discuss ROULADE OF TURKEY WITH FOIE GRAS AND SAUTÉRNE SAUC recipe Write a comment   Print ROULADE OF TURKEY WITH FOIE GRAS AND SAUTÉRNE SAUC recipe Print this recipe   Email ROULADE OF TURKEY WITH FOIE GRAS AND SAUTÉRNE SAUC recipe to friend Email this recipe
  ROULADE OF TURKEY WITH FOIE GRAS AND SAUTÉRNE SAUC
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 300
Ingredients:
1 turkey breast
1 head Savoy cabbage
1 lb. fresh foie gras or chopped chicken liver
fresh cracked white pepper
kosher salt
1 C. sauterne wine
1 C. low-salt chicken broth
1/3 C. sun-dried cherries
1 large sweet potato
2 Tbls. vegetable oil
Instructions:
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, for 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. Sauterne Sauce: Over high heat, reduce 1 C. of sauterne and 1 C. of chicken broth until sauce coats back of spoon (about 12 minutes). Sprinkle in 1/3 C. sun-dried cherries. Crispy Sweet Potatoes: Peel potato and poach in boiling water until just tender, for 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 sauterne sauce and spoon, with cherries, on 4 warmed plates. Place roulade in center of each plate and arrange crispy sweet potatoes around.
Rate this recipe:  
Featured Recipe
» Creamy Goat Cheese & Garlic Spread
Category: Misc
Hits: 175
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com