Preview

Turkey breast crusted with maille fine herbs mustard, pearl onions, baked beans purée

Vegetables and Fruits, Pork, Poultry

Quebec Turkey breast crusted with a mix of panko and Maille fine herbs mustard, going with a smooth purée of baked beans, and glazed Pearl onions.

Note

The Maille brand offers a lot of mustard choices, so don't have any hesitation switching for another one on this recipe.

Ingredients

Recipe for 4

For the turkey breasts

4 Unit(s)

Turkey supreme with skin

30 Gr

Japanese breadcrumbs (panko)

60 Ml

Maille fine herbs mustard

For the Pearl onions

16 Unit(s)

Pearl onion

125 Ml

Chicken stock

30 Gr

Brown sugar

For the baked beans purée

1 Unit(s)

Shallot

60 Ml

White wine

1 Can(s)

Baked beans

For the garnish (optional)

1 Handful(s)

Arugula salad

Preparation time: 45 min

Preheat your Oven at 425 °F

For the preparations

Peel the Pearl onions. Finely chop the shallots. Mix the panko and the Maille fine herbs mustard.
Turkey breast preparation

Season the turkey breasts with salt and pepper. Place them skin side down in a hot pan with a drizzle of vegetable oil. Turn the breasts and sear them on the other side. Transfer to a baking tray with a parchment paper and top it with the mix of Maille fine herbs mustard and panko.
Pearl onions preparation

Place the onions in a small saucepan with chicken stock and maple syrup and cook uncovered until the liquid is completely absorbed to glaze the onions. Check they are cooked with a knife and add a little chicken broth if necessary. Season with salt and pepper.
Baked beans purée preparation

In a small saucepan, sweat the shallots, deglaze with white wine and reduce until dry. Add the baked beans and maple syrup and let heat through. Mix using the blender until smooth and add a little chicken broth if necessary.
To serve

Slice the breasts. Draw a line of mashed beans at the bottom of your plate, place your breast on top and put some Pearl onions around. Decorate with a few arugula leaves.