Turkey in champagne with Provencal herbs
4 servings
180 minutes
Turkey in champagne with Provençal herbs is an exquisite dish with a harmonious blend of flavors. The tender turkey fillet absorbs the aroma of Provençal herbs, gaining refined depth. Champagne gives the meat a special softness and a slight acidity, while butter creates a silky texture. This recipe evokes images of ancient French culinary traditions, although here it is presented as an element of Chinese cuisine. Such a dish is perfect for a romantic dinner or festive feast, where each bite is filled with rich flavor nuances. It is served with a velvety sauce that ties all the ingredients together, making it particularly refined. A magnificent choice for connoisseurs of gastronomic pleasures!
1
Heat the butter and vegetable oil well.
- Butter: 1 tablespoon
- Vegetable oil: 4 tablespoons
2
Sear the breast on all sides. Remove and set aside.
- Turkey breast fillet: 600 g
3
Chop the onion finely, peel and crush the garlic with the flat side of a knife. Sauté the onion and garlic in the remaining oil.
- Onion: 1 piece
- Garlic: 3 cloves
4
In a deep pot with a thick bottom, place the sautéed meat, then the turkey, pour everything with champagne, season with salt and pepper, and sprinkle with Provençal herbs.
- Turkey breast fillet: 600 g
- Dry (brut) champagne: 350 ml
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: 2 tablespoons
5
Tightly close the lid, you can even weigh it down with something heavy, and place the pot on the very lowest heat for two to two and a half hours!
6
Remove the turkey from the pot and blend the remaining contents with a spoonful of flour until smooth.
- Wheat flour: 1 tablespoon
7
Cut the turkey into portions, drizzle with sauce, and serve at the table.
