Ingredients

• 4 warmed plates
• 3 cabbage leaves to form a (square)
• 1 turkey breast
• 1 head savoy cabbage
• 1 sweet potato
• 1 sauterne
• 3/8 sun cherries (dried)
• 270 gr foie gras (fresh)
• 240 ml sauterne wine
• 240 ml chicken broth until sauce coats back of spoon
• 240 ml low-salt chicken broth
• 70 gr sun cherries (dried)
• 30 ml vegetable oil
• some salt and pepper