Filipino Recipes: Chef Roland Garcia’s Oven Roast Turkey Breast

Photo by Chef Mico Galliguez

Oven Roast Turkey Breast
Chef Roland Garcia’s Oven Roast Turkey Breast with Foie Gras and Truffle, Manila String Beans, Brussels Sprouts, Sweet Potato and Cranberry Sauce – Photo by Chef Mico Galliguez

Try Chef Roland Garcia’s – Oven Roast Turkey Breast with Foie Gras and Truffle, Manila String Beans, Brussels Sprouts, Sweet Potato and Cranberry Sauce.

Ingredients:

350 grams turkey breast

1 piece turkey bacon

60 grams goose liver

10 grams truffle

60 grams string beans

60 grams Brussels sprouts

80 grams sweet potato

60 ml cranberry sauce

Salt and pepper to taste

1 sprig thyme

1 sprig rosemary

Chef Roland Garcia
Chef Roland Garcia

Preparation: Pre heat the oven at 200C. Marinate the turkey breast with salt, pepper, chopped thyme and chopped rosemary. Sear the turkey breast on both sides in a skillet, then oven roast for 15 minutes at 180C. Steam or boil the sweet potatoes, then mash it. Set aside. Blanch the Brussels sprouts and beans and immerse in ice water to retain the color. Wrap the goose liver with the turkey bacon and sear in the skillet. Set aside. Remove the turkey breast from the oven and let it rest for 2 minutes before cutting. Spoon the mashed sweet potato in the middle of the plate and arrange the thinly sliced turkey breast like a fan shape. Place the turkey bacon wrapped foie gras on the top of mashed sweet potato, then truffle on top of the foie gras. Sweat the Brussels sprouts and beans in melted butter. Season to taste. Pour the warm cranberry sauce and garnish it with fried crispy sweet potato and rosemary sprig. Serve immediately as the turkey breast quickly dries up.

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