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Vincotto-glazed turkey breast with peach and green bean salad

Poaching then grilling the turkey breast results in a tender and flavourful meat, and the agrodolce flavour of vincotto lends a modern twist.

You'll need

1 litre (4 cups) chicken stock 1 orange, thinly peeled rind only 20 gm (4cm piece) ginger, thinly sliced 4 garlic cloves, crushed 2 star anise 1 tsp black peppercorns 1 turkey breast (about 1.4kg), skin on 200 ml vincotto 350 ml each baby green beans and sugar snap peas, trimmed 8 peaches, cut into wedges 2 bunches baby rocket, trimmed 60 ml (¼ cup) extra-virgin olive oil 2 tbsp chardonnay vinegar 1 tsp Dijon mustard


  • 01
  • 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.
  • 02
  • 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).
  • 03
  • Meanwhile, blanch beans and sugar snap peas in boiling salted water, then refresh. Drain and combine in a bowl with peaches and rocket.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fruity young sauvignon blanc.

Featured in

Dec 2009

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