Ingredients
(2 servings)
- 1 turkey breast or 1 turkey roast (1.2 kg) tied with the skin
- 60 ml of olive oil
- 60 ml cider vinegar
- 3 tablespoons of honey
- 1 chopped onion
- 1 cup of apple juice
- 1 clove of garlic
- 1 sprig of Rosemary
- 1 bag of beet puree Épurée
- 2 cups fresh cranberries (or dried, if you can't find them)
- 1 orange
Preparation
- Preheat oven to 350°F.
- In a large skillet, over medium-high heat, heat olive oil and brown the roast. Place the breast in the oven.
- When it is well browned, add the onion and garlic. Continue cooking for 2-3 minutes. Deglaze with the cider vinegar.
- Add the apple juice, rosemary and honey, fresh cranberries with the zest and juice of the orange and 50ml of water; stew gently. Don't let it reduce to dryness, you want to keep some of the juice. (If you have fresh vanilla on hand, add half a bean to flavor your compote.) If you don't have fresh cranberries, rehydrate your dried cranberries in a little hot water. Then stew like fresh cranberries (the compote will cook much faster so stay close).
- Heat the beet puree when the roast is ready.
- Prepare the chard salad (shallot, dried cranberries, cider vinegar and honey) or accompany with mushrooms and sautéed kale.
- Slice the brisket and serve it on top of the beet purée and accompany with the cranberry compote. In a sauceboat, add the cooking juices for those who want them.
