Roulade of turkey with foie gras & sauterne
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Roulade of turkey with foie gras & sauterne
  Roulade    Turkey    Poultry    Entrees  
Last updated 6/12/2012 1:20:56 AM. Recipe ID 52903. Report a problem with this recipe.
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      Title: Roulade of turkey with foie gras & sauterne
 Categories: Roulade, Poultry, Entrees
      Yield: 4 Servings
 
      1    Turkey breast
      1    Head savoy cabbage
      1 lb Fresh foie gras (can
           -substitute same amount
           -of 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 lg Sweet potato
      2 tb Vegetable oil
 
  Full Title : Roulade of Turkey with Foie Gras and Sauterne Sauce with
  Crispy Sweet Potatoes
  
  From Peter Kelly of Piermont, N.Y.
  
  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
  sauterne 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 saute 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.
 




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Recipe ID 52903 (Apr 03, 2005)

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