Turkey à l\'orange on orange red cabbage with croquettes

Name: Turkey à l\'orange on orange red cabbage with croquettes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1 Turkey breast (without fillet, approx. 1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g clarified butter; 1 bundle (approx. 500 g) Soup vegetables; 300 ml Vegetable broth (instant); 4 TABLESPOONS Orange marmalade; 1 glass (680 ml) Red cabbage; 4-5 Tbsp Orange juice; 7-10 Tbsp Cloves powder; 1 TABLESPOON Orange liqueur; 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp orange peel strips, orange slices and flat-leaf parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1 Turkey breast (without fillet, approx. 1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g clarified butter
1 bundle (approx. 500 g) Soup vegetables
300 ml Vegetable broth (instant)
4 TABLESPOONS Orange marmalade
1 glass (680 ml) Red cabbage
4-5 Tbsp Orange juice
7-10 Tbsp Cloves powder
1 TABLESPOON Orange liqueur
2 TABLESPOONS dark sauce thickener
7-10 Tbsp orange peel strips, orange slices and flat-leaf parsley

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat clarified butter in a roaster and fry the meat in it for about 10 minutes. In the meantime, clean and wash the soup vegetables and cut them into large pieces. Add to the meat and roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Add broth bit by bit. Spread the roast with jam 15 minutes before the end of the cooking time. In the meantime, place the red cabbage in a pot and bring to the boil.
2
Season to taste with 3 tablespoons of orange juice, salt, pepper and clove powder. Remove the roast and let it rest. Pour frying stock through a sieve and fill up to 1/2 litre with water. Add remaining orange juice and liqueur and bring to the boil. Bind with sauce thickener and season with salt and pepper. Arrange red cabbage and roast on a plate and serve as desired, sprinkled with orange peel strips and garnished with orange wedges and parsley. Serve with croquettes