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Duck-Fat Turkey Breasts with Green Onion Puree

By Sean Brock

5.0

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Image may contain Plant Food Produce and Roast
Duck-Fat Turkey Breasts with Green Onion PureeRhoda Boone, food styling by Rhoda Boone

Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the skin beautifully, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that's a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D'Artagnan.

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