Turkey with Oranges

(serves 4)

• 1 turkey breast (800 g)

• 25 g butter

• 2 tbsp. olive oil

• 1 onion, chopped

• 1 celery stalk, chopped

• 1 carrot, chopped

• 2 oranges

• 5 tbsp. dry white wine

• 1 pinch of flour (optional)

• 500 ml cream

• salt and pepper

1 Bridle the turkey breast.

2 Heat the butter and oil in a casserole, sauté onion, carrot and celery for 10 minutes over low heat, stirring constantly. Add turkey and brown over medium heat from all sides.

3 Meanwhile, peel the oranges and blanch 3 or 4 pieces of bark completely stripped of their white skin. Drain. Squeeze the juice of an orange and filter it. Cut the other orange into quarters.

4 When the turkey is gilded, add the wine and orange juice, the bleached bark, salt and pepper. Reduce heat and simmer for 1 hour covered.

5 Remove the turkey from the pan, cut into slices and set up on a hot plate.

6 To make the sauce, pour 2 tbsp. hot water in the pan, scraping the bottom. If the sauce seems too liquid, add a pinch of flour. Stir in cream, salt and pepper. Pour sauce over turkey and garnish with orange slices.

My Tips:

• Adding more orange barks (6 – 8) will enhance the orange taste of the sauce.

• Instead of celery, leek or a little bit of fennel can also be used.