Turkey breast à l\'orange

Name: Turkey breast à l\'orange
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Putenbrust (approx. 1 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 1 TEASPOON clarified butter; 200 ml Vegetable broth; 800 g Brussels sprouts; 800 g Potatoes; 40 g Kumquats; 1 untreated orange; 2 TABLESPOONS Orange marmalade; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Mint

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Putenbrust (approx. 1 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
1 TEASPOON clarified butter
200 ml Vegetable broth
800 g Brussels sprouts
800 g Potatoes
40 g Kumquats
1 untreated orange
2 TABLESPOONS Orange marmalade
2 TABLESPOONS Butter or margarine
7-10 Tbsp Mint

Directions

1
Wash the turkey breast and pat dry. Season all around with salt and pepper. Peel onions and cut into slices. Place the roast and onions on a lard greased pan of the oven.
2
First roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for about 45 minutes. After 30 minutes pour on the stock. In the meantime, clean and wash the Brussels sprouts. Cook in boiling salted water for about 20 minutes.
3
Peel and wash the potatoes, also cook for about 20 minutes. Wash and halve the kumquats. Blanch for 2 minutes, drain. Wash the orange and cut into slices. Warm up the orange marmalade.
4
Place the orange slices on the fat pan. Coat the roast with the jam and fry for 10-15 minutes at high heat (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) until done. Remove the roast, pour the stock into a pot and bring to the boil briefly.
5
Season to taste with salt and pepper. Melt the fat just before serving. Fry the potatoes and kumquats briefly. Add Brussels sprouts and toss in. Cut the roast open and serve with vegetables and sauce.
6
Garnish with mint. Rest of the sauce extra.