Marinated Turkey Breast

Ingredients

• 1 walnut-sized piece ginger
• 900 g turkey breast fillet
• 75 ml sake
• grated zest of 1 untreated lime
• 1 Green Chili Pepper
• 1 stalk lemongrass
• 2 tbsp oil
• 400 ml poultry stock (glass)
• 1 tbsp Cornstarch
• Salt
• Pepper
• 750 g green asparagus
• Salt
• Mango
• 2 tsp oil
• a pinch of salt
• Pepper

Instructions

1. 1.

   Peel and finely grate the ginger. Rub the turkey breast with ginger, 2 tbsp sake and lime zest. Clean the chili pepper, rinse it and cut it lengthwise in half; finely chop the lemongrass. Place the turkey breast together with the chili and lemongrass in a freezer bag. Seal the bag and marinate the turkey breast in the refrigerator for 6‑8 hours.

2. 2.

   Heat oil in a braising pot. Pat the turkey breast dry and brown it all around in hot oil, add the chili and lemongrass, and deglaze with the remaining sake. Pour in the poultry stock. Cover and simmer for 45‑50 minutes.

3. 3.

   Meanwhile rinse the asparagus, peel the lower third of each stalk and cut off the ends generously. Boil the asparagus in salted water for 5‑8 minutes until just tender. Peel and dice the mango. Heat oil in a non‑stick pan and sauté the mango cubes for about 1 minute. Season with salt and pepper.

4. 4.

   Remove the turkey breast from the stock and let it rest wrapped in foil. Strain the stock through a sieve into a pot. Reduce the stock for 3‑5 minutes. Whisk cornstarch with a little cold water, stir it into the stock and bring to a boil once. Taste the sauce with salt and pepper.

5. 5.

   Drain the asparagus. Slice the turkey breast and arrange it together with the sauce, asparagus and mango cubes on a plate.