Ingredients for Duck-Fat Turkey Breasts with spring onion Puree

• 1 bone-in turkey breast

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

• Sal kosher

• pimenta preta moída na hora

• 60g duck fat

• 2 colheres de sopa de manteiga sem sal

• 1 maço de tomilho

• 4 dentes de alho, amassados e descascados

• 230g spring onions, trimmed and roughly chopped

• 120ml low-sodium vegetable stock, preferably homemade

• 2 teaspoons cream cheese, at room temperature

• Sal 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.