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Mini Turkey Breasts with Ice Cider Recipe
 
Recipe
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Mini Turkey Breasts with Ice Cider
Flavors of Quebec
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: 10 minutes

 
Difficulty: Easy
Chef's Note

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.

Ingredients
For 4 servings

- 4 portions of turkey breast (120 to 180 g / 4-6 oz. each)
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 3 cloves of garlic
- 1 Tbsp. fresh ginger
- 180 ml (3/4 cup) ice cider, sweet cider or white wine
- 3 Tbsp. honey
- 125 ml (1/2 cup) heavy cream (35%)
- Salt and pepper to taste

Suggested accompaniments
- Thinly sliced mini hearts of fennel
- Whole or halved Kumquats or 1 small orange
- Whole small brown mushrooms
- Pearl onions
- Tiny new potatoes
- oil and butter

Method
  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.  
 
More recipe ideas
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Photo & Collaboration: Fédération des producteurs de volailles du Québec  

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