Pot Roast Turkey

Ricardo Soares

Ricardo Soares

30th January 2011

Pot Roast Turkey

BRING DUCK FAT AND NEXT 5 INGREDIENTS TO A SIMMER AND COOK GENTLY FOR 5 MINUTES.

Ingredients

  • APPLE AND LEEK SEASONING & JUS & CRANBERRY
  • 1 x 2kg TURKEY BREAST - BONED AND ROLLED
  • CRANBERRY SAUCE & JUS
  • 1kg DUCK FAT
  • 1 cup WHITE WINE OR WHITE STOCK
  • 1 ONION - MIRAPOIX
  • 5 ea GARLIC CLOVES - LIGHTLY CRUSHED
  • 1 LEEK
  • 1/2 LEMON - SLICED

Method

BRING DUCK FAT AND NEXT 5 INGREDIENTS TO A SIMMER AND COOK GENTLY FOR 5 MINUTES.
SEAL TURKEY BREAST ON A CHAR GRILL OR FRYING PAN, THEN PLACE INTO THE WARM DUCK FAT, COVER WITH A CARTOUCHE AND LID. PLACE INTO THE OVEN AT 275F / 125C FOR 25 MINUTES PER 1/2 kg.
ALLOW TO REST 15 - 20 MINUTES WHEN COOKED BEFORE CARVING.
SEASON TURKEY SLICES ONCE CARVED!
GARNISH SECTION
1/3 cup per portion CARAMELISED BRUSSEL SPROUTS AND CHESTNUTS
1/3 CUP CARROTS - SLICED & EDGES ZESTED
1 large FONDANT POTATO - COOK IN DUCK FAT AND REFRIGERATE, THEN ROAST TO ORDER AND SEASON WITH SALT, PEPPER, FRESH BUTTER AND PARSLEY