AT A GLANCE
Poaching then grilling the turkey breast results in a tender and flavourful meat, and the agrodolce flavour of vincotto lends a modern twist.
|01||Combine stock, rind, ginger, garlic, star anise and peppercorns in a large saucepan over medium heat, simmer to infuse (30 minutes). Add turkey, simmer for 20 minutes, then remove from heat and stand in liquid for 30 minutes.|
|02||Preheat grill to high. Remove turkey from poaching liquid, pat dry with absorbent paper, place on a baking tray, brush with 150ml vincotto, then grill, basting occasionally, until golden (5-7 minutes). Season to taste, cover loosely with foil, set aside to rest (10 minutes).|
|03||Meanwhile, blanch beans and sugar snap peas in boiling salted water, then refresh. Drain and combine in a bowl with peaches and rocket.|
|04||Whisk oil, vinegar and mustard in a small bowl to combine, toss through bean mixture. Serve salad with sliced turkey and remaining vincotto drizzled over.|