Ingredients for Duck-Fat Turkey Breasts with spring onion Puree

• 1 bone-in turkey breast

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

• Sale kosher

• pepe nero appena macinato

• 60g duck fat

• 2 cucchiai di burro non salato

• 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

• Sale kosher

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.

Avvertenza

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