Baked turkey breast and orange sauce

Ingredients for Baked turkey breast and orange sauce

Instructions for Baked turkey breast and orange sauce

To prepare the Baked turkey breast and orange sauce recipe, please follow these instructions:

Whip cream fraiche and egg yolk together. Sprinkle orange juice and purified, finely chopped orange peel in with clipped estragon leaves. Season with salt and pepper. Put the cream covered in the refrigerator for at least 2-3 hours. It can also be whipped together the night before. Pick big green lettuce leaves of main salad. Put some pieces at a time in a sieve, rinse them with boiling water and then with cold water. Wrap them on a dish. Heat oil and butter well on a large forehead and brown the meat well. Put on a dish, sprinkle with a little salt and pepper and put the aluminum foil over. Allow to cool completely. Taste the spicy cream again and whip it thick with an electric whisker when the meat is to be wrapped in butter dough. This can be done a couple of hours before it is in the oven. Place thawed butterboard plates on the table and roll them out into an elongate plate. Glue the edges, which overlap with cold water. They must hang together. Let the dough lay for 10 minutes. Lay the salad leaves along the middle of the meat where the meat is to lie. Distribute about half of the cream on the leaves. Wipe the turkey sauce well with a kitchen roll and place it with the curved side against the cream. Spread the rest of the cream on the meat and gently put on the rest of the salad leaves. Grab the meat, glue the edges with water. Fold the ends in. If there is too much dough, cut it off. For an oven-proof metal pan pan with baking paper that extends beyond the edges. Put the wrapped meat with the joints down the dish. Cover the dish and cool it. Grease the surface and end pieces with spun egg and press the ends together. If there are holes, glue the pieces of dough. Sprinkle the surface with sesame seeds and put the dish on the next slice in a 240 ° hot oven. Turn down to 200 ° and raise the meat for 45 minutes. Rich if Fade up in the oven for the last 10 minutes. Load the meat into the dish for 10 minutes before placing it on a cutting board.

Sauce: Make the sauce ready in good time. Wash the small kumqats and cut them into slices. Remove the stones. They are easy to get out with a pinch when the first slices are cut. Boil vinegar and honey in a saucepan and cook it so that it thickens and pour the slices. Let them boil for 1-2 minutes, turn them and stir the orange juice. Boil and simmer the sauce without lid for 4 minutes. Take the slices with a clove and put them in a bowl. Take the pot off. Mix vermouth and chicken stock in a saucepan and cook it to half. Pour it into the pan with the orange layer and boil. Whip the creme fraiche in and boil. Boil the sauce a little thicker and pour whipped cream and boil. Season with salt and pepper. Just before serving, kumquats are poured and the sauce is re-cooked. If the taste is too strong, stir more cream. Serve the sauce and boil asparagus potatoes for the meat.