Prep. time: 10 minutes
Cooking time: 10 minutes

So that the turkey stays tender and juicy, it's best to sear it and then continue cooking it slowly over low heat.

If you wish to replace the kumquats with an orange, separate it into skinless segments and heat them in the sauce at the last minute.

1. In a skillet, cook the turkey breast in a mixture of oil and butter for about 5 minutes; sear on each side and then continue cooking over low heat until a meat thermometer inserted into the center registers 77°C / 170°F. Keep warm.
2. Chop the garlic and grate the ginger. Sauté everything in the skillet, then deglaze with ice cider.
3. Add the honey and simmer for a few minutes.
4. Pour in the cream and cook gently until the sauce has thickened. Season.

Vegetable accompaniment - serving

1. In a skillet, sauté the sliced fennel hearts, kumquats, mushrooms, pearl onions and little potatoes in a mixture of oil and butter.
2. Place the turkey breast portions on a serving platter and arrange the vegetable garnish all around them. Spoon the sauce over top and serve immediately.