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Vincotto-glazed turkey breast with peach and green bean salad

Australian Gourmet Traveller Christmas recipe for vincotto-glazed turkey breast with peach and green bean salad.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 6
  • 15 mins preparation
  • 1 hr cooking plus standing
Vincotto-glazed turkey breast with peach and green bean salad
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.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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).
  • 3
    Meanwhile, blanch beans and sugar snap peas in boiling salted water, then refresh. Drain and combine in a bowl with peaches and rocket.
  • 4
    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.

Notes

Drink Suggestion: Fruity young sauvignon blanc. Drink suggestion by Max Allen

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  • Author: Emma Knowles, Lisa Featherby & Alice Storey