Roast turkey breast

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the turkey breast, dab dry and rub with salt and pepper. Place on the fat pan of the oven. Heat clarified butter, pour over the turkey breast and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/4 hours. Peel and halve the onions. After 20-30 minutes add to the roast and pour on the stock.

2. 2

   Wash and peel the asparagus and cut off the woody ends. Cut the asparagus spears in half. Clean the carrots, leaving a little green, wash and halve lengthwise. Cook the asparagus and carrots in boiling salted water for about 15 minutes. Clean and wash the zucchini and slice them into long thin strips with a grater. Add to the vegetables about 2 minutes before the end of the cooking time and cook along with them. Drain the vegetables and collect the vegetable water. For the sauce, remove 1/2 litre of the vegetable stock. Stir in sauce powder and bring to the boil. Stir in butter in small pieces with a whisk at low heat.

3. 3

   Drain the vegetables and collect the vegetable water. For the sauce, remove 1/2 litre of the vegetable stock. Stir in sauce powder and bring to the boil. Stir in butter in small pieces with a whisk at low heat. Refine with cream, orange juice and horseradish. Cut the turkey breast open and arrange on a plate with vegetables and sauce. Serve garnished with chervil and orange slices

4. 4

   Dishes: Wedgwood

Nutrition Facts

KCAL
730 kcal

CARBS
11 g

FATS
48 g

PROTEINS
58 g