Duck-Fat Turkey Breasts with spring onion Puree

Ingredients for Duck-Fat Turkey Breasts with spring onion Puree

• 1 bone-in turkey breast

• turkey breast half (about 2.0kg), preferably brined

• Kosher salt

• freshly ground black pepper

• 60g duck fat

• 2 tablespoons unsalted butter

• 1 bunch thyme

• 4 garlic cloves, smashed and peeled

• 230g spring onions, trimmed and roughly chopped

• 120ml low-sodium vegetable stock, preferably homemade

• 2 teaspoons cream cheese, at room temperature

• Kosher salt

How to make Duck-Fat Turkey Breasts with spring onion Puree

Preheat the oven to 204°C. Pat turkey breast dry with paper towels and season both sides liberally with salt and pepper.

Heat a large cast-iron skillet over very high heat. Add the duck fat to the skillet. When the fat shimmers, add the turkey breast, skin-side down, and cook until dark golden brown, 3 to 5 minutes.

Remove skillet from heat and remove the turkey from pan. Carefully stir the butter into the pan juices. Arrange the thyme branches in the skillet to make a bed for the turkey. Place the turkey, seared-side-up, on the thyme and sprinkle the garlic around the sides. Baste the turkey, and transfer the pan to the oven.

Roast, basting every 15 minutes, until a meat thermometer inserted into the thickest part of the breast without touching bone registers 68°C, about 1 hour. Baste once more and transfer the turkey to a platter. Let the turkey rest for at least 20 minutes before slicing and serving.

While the turkey roasts, prepare the puree. In a medium saucepan, heat the stock over medium-high, add the spring onions, and simmer until tender, about 5 minutes. Using a slotted spoon, transfer the spring onions to a blender, reserving the cooking liquid. Blend on high until very smooth, about 5 minutes, adding a splash of cooking liquid if necessary to help the blender puree the spring onions. Add the cream cheese and blend for 2 minutes more. Season with salt to taste. Slice the turkey breast across the grain and serve with the green-onion puree.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.