Turkey breast on oranges with rice

Last Updated on October 3, 2024

This light dish is a great main course for many more festive occasions, but of course it can also be prepared for Sunday lunch.

Ingredients:

Rule for 4 servings: 700 g of turkey breast 4 pcs large onions 2 pcs pomeranzas 2 bunches of small onions 1-2 tablespoons of light roux 2 tbsp green peppercorns 1 tbsp butter or vegetable hand orange rings for garnish pepper salt For garnish: 120 g long grain rice provençal spices water salt

Procedure:

1. Wash and dry the meat, rub salt and pepper all over
2. Place the prepared turkey meat on a rack in an oven heated to 200 °C and line with a greased baking tray, bake for about 50 minutes
3. Peel the onion, cut it into chunks and place it in the baking dish in the oven, gradually pour about 0.5 l of warm water over the meat while it is baking
4. Peel the oranges, cut off the white peel, cut out the white flesh from the individual marigolds, squeeze the rest of the orange thoroughly and save the juice
5. Clean, wash and cut the scallions into longer sticks, simmer them in salted water for about 10 minutes, then drain them thoroughly, turn them several times in hot fat before serving (you can also stretch them in a hot fryer
6. For the sauce, strain the broth from the meat, pour in the orange juice, add peppercorns, bring to a boil and thicken with roux, finally add the pulp of the oranges to the sauce
7. Arrange the sliced turkey and Vegetable Recipes on individual plates, pour some of the sauce over them, garnish with orange slices, serve the rice and the rest of the sauce separately.

Note:

For the preparation of the roux, see recipe: Gravy.