La Goulue’s Turkey Roulade Stuffed With Foie Gras

For 40 years, restaurateur Jean Denoyer’s legendary French bistro La Goulue has been a staple for NYC’s Upper East Siders, who seek out its signature cuisine and inviting atmosphere. The new Palm Beach location, with its banquette seating, large French doors and classic La Goulue menu items, promises to attract its own set of loyal clientele. “My grandmother and mother would always make turkey roulade during the holiday season,” says Executive Chef Gwenaël Le Pape, who is no stranger to La Goulue, having worked at the NYC location back in the early 1990s. “My grandma loved to add chestnuts to it as a treat.” 

RECIPE
Serves 6 people
Preparation Time: 1 hour
Cooking Time: 45 minutes

Ingredients:
2 pieces turkey legs boned out (about 2 pounds each)
½ pound fresh duck foie gras (deveined)
6 pieces sliced shallots
1 cup celery stick, diced
2 cups carrots, diced
1 piece bouquet garni (thyme, rosemary, sage, bay leaf, parsley)
1 pinch nutmeg
¼ cup vegetable oil
1 ounce cognac (or fancy brandy)
1 cup white wine
1 pint port wine (“The better the wine, the better the sauce!”)
1 cup reduced chicken stock
1 splash sherry vinegar
A nugget whole butter
Salt, paprika and pepper to taste
A big bunch of potato waffle crisps

Method:

1. Marinate the foie gras by “flashing” it with cognac, a drizzle of port, a pinch of nutmeg, and salt and pepper of your choice (Sel de Guérande—the greatest salt—and piment d’Espelette are our house favorites). Set aside for a couple of hours.
2. Spread the boned-out turkey legs flat on a film or parchment paper, forming a stripe. Sprinkle some seasoning on top until lightly covered. Place the lobe of foie gras in the center of the legs. With the help of the film, wrap the leg over the foie gras until the roll is complete (kind of like making a sushi roll). Tie up with a string all around, making sure there are no leaks or foie escaping. Let it rest for an hour in the refrigerator.
3. Season the outside the same way as the inside. In a large roasting pan, sear on all four sides (2 minutes each side) at medium heat with some vegetable oil. Place in a preheated oven at 400 F. Flip it over (delicately) after 8-10 minutes. Add the carrots and celery to the roasting pan. Add the sliced shallots, and let it all cook for another 8-10 minutes. Deglaze with the white wine, add the bouquet garni, and reduce until almost dry. Add reduced stock and let simmer a few minutes more.
4. Remove from the roasting pan and let it rest. Strain the sauce aside. Pour a cup of port into the pan, reduce to almost dry. Add the remaining port, reduce by half. Add the reduced sauce, melt in (mount) a nugget of cold butter. Set aside.
5. Check seasoning of the sauce. Add a splash of sherry vinegar to balance.
6. Remove the strings. Slice the roulade about ½-inch thick. Fan it out on a large serving tray.
7. Drizzle some of the port glaze and serve hot with your favorite pommes gaufrettes (potato waffle crisps)

288 S. County Road, Palm Beach; 561.284.6292; lagouluepb.com