Roulade of Turkey and Foie Gras with Sauterne Reduction

Culinary Setting
Boneless Breast


2 lbs TURKEY BREAST, skinless

As needed salt and freshly ground black pepper

2 lbs foie gras

1 Medium head white cabbage, core removed

2 c Sauterne wine


2/3 c sun-dried cherries




Cut each of the turkey breasts into 8 slices. Pound to an even thickness between 2 pieces of plastic wrap. Season with salt and pepper.

Divide foie gras into 8 pieces; shape and/or flatten. Season with salt and pepper.

Place a piece of foie gras in the center of each turkey slice. Wrap turkey around foie gras.

Remove cabbage leaves one at a time. Boil each leaf until wilted, then shock in cold water. Dry thoroughly.

Arrange 2-3 cabbage leaves to form a square. Place turkey roulade in center with seam down. Wrap with cabbage. Cover and refrigerate until service.

Steam turkey roulades for 15 minutes or until the turkey reaches an internal temperature of 165 degrees F.

Combine Sauterne and turkey stock in saucepan. Reduce until mixture coats back of spoon. Add sun-dried cherries. Season with salt and pepper. Reserve for service.


Slice each roulade on the bias to yield 5 pieces. Fan out sauce on dinner plate. Arrange slices with sauce.

Suggested accompaniments include mashed sweet potatoes and baby zucchini.

NOTE: To lower food costs, replace whole sections of foie gras with bread stuffing/foie gras mixture. Use 2-ounces foie gras to 4 cups plain bread stuffing. A lower quality of foie gras may be used in the stuffing mixture.


Nutrition Facts

Total Calories 740

Calories from Fat 460

Total Fat 51 g

% Daily Total Fat 78

Saturated Fat 17 g

% Daily Saturated Fat 85

Cholesterol 245 g

% Daily Cholesterol 82

Sodium 2040 mg

% Daily Sodium 85

Total Carbohydrates 24 g

% Daily Total Carbohydrates 8

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 8 g

Protein 42 g

% Daily Protein 80

% Daily Vitamin C 40

% Daily Calcium 15

% Daily Iron 45