Poaching then grilling the turkey breast results in a tender and
flavourful meat, and the agrodolce flavour of vincotto lends a
1 litre(4 cups) chicken stock1orange, thinly peeled rind only 20 gm(4cm piece) ginger, thinly sliced4garlic cloves, crushed2star anise1 tspblack peppercorns1turkey breast (about 1.4kg), skin on200 mlvincotto350 ml eachbaby green beans and sugar snap peas, trimmed8peaches, cut into wedges2 bunchesbaby rocket, trimmed60 ml(¼ cup) extra-virgin olive oil2 tbspchardonnay vinegar1 tspDijon mustard
Combine stock, rind, ginger, garlic, star anise and peppercorns in a large saucepan over medium heat, simmer to infuse (30 minutes). Add turkey, simmer for 20 minutes, then remove from heat and stand in liquid for 30 minutes.
Preheat grill to high. Remove turkey from poaching liquid, pat dry with absorbent paper, place on a baking tray, brush with 150ml vincotto, then grill, basting occasionally, until golden (5-7 minutes). Season to taste, cover loosely with foil, set aside to rest (10 minutes).
Meanwhile, blanch beans and sugar snap peas in boiling salted water, then refresh. Drain and combine in a bowl with peaches and rocket.
Whisk oil, vinegar and mustard in a small bowl to combine, toss through bean mixture. Serve salad with sliced turkey and remaining vincotto drizzled over.