User Manual

Poultry and meat 81
Turkey breast with red onion sauce [Index: ]
MCRC00902370_BO_Putenbrust_m_roten_Zwiebeln-028_F39MCRC00918069_SE_Putenbrust_m_roten_Zwiebeln-014MCRC00903319_NF_Putenbrust_m_roten_Zwiebeln-014_RZ1PoultryTurkeyPreparation methodsBraisingRecipe categoriesPoultry
For 6 servings
Medium roaster
MEAT:
Approx. 1.4 kg turkey breast, skin-on, boneless
Sea salt
Black pepper, freshly ground
20 g clarified butter
SAUCE:
250 g red onions
2 thin slices fresh ginger
½ organic orange
20 g icing sugar
50 ml balsamic vinegar
50 ml ruby port wine
500 ml poultry stock from a jar
20 g cornflour
Salt
Pepper, freshly ground
A little sugar
2 tbsp parsley, chopped
Per serving
598 kcal, 18 g carbs, 15 g fat, 93 g protein,
1,5 BU
PREPARATION
1. Rinse the turkey breast briefly under cold water, pat dry with kitchen towel and season with sea
salt and pepper.
2. Heat the clarified butter in the roaster and sear the meat all over.
3. Peel and quarter the onions. Finely dice the ginger. Wash the organic orange in hot water, dry it
and also finely dice the peel of half of the organic orange.
4. Remove the meat from the roaster and place it to one side. Fry the onions, ginger and orange
peel, sprinkle with icing sugar and caramelise them. Deglaze with balsamic vinegar and port. Leave to
reduce briefly and top up with 150 ml poultry stock.
5. Add the meat to the juices and braise as indicated.
6. Remove the meat after the end of the cooking time. Bring the sauce to the boil and pour in the
rest of the poultry stock.
7. Mix the cornflour with cold water and thicken the sauce with it. Season to taste with salt, pepper,
sugar, balsamic vinegar and parsley. Serve the sauce with the meat.
Setting procedure:
Top/bottom heating
190 °C
Cooking time: 65-75 minutes
Tip:
If the piece of meat is too
unevenly shaped, you can bind it together using
kitchen string. To do so, first stretch the kitchen
string over the meat lengthwise and tie it in a
knot, without cutting it. Then tie the meat into a
roll with approx. 2 cm between the strings, and
tie the ends to each other.
!
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