About this recipe: The tanginess of citrus fruit marries well with poultry. Here, orange and lemon, with honey and shallots, create a tasty sauce for turkey escalopes, served on a stack of green beans. Serve with steamed new potatoes in their skins.
Use 4 skinless boneless turkey breast fillets, about 125 g (4½ oz) each. Being a bit thicker than escalopes, they will need to be cooked for 5 minutes on each side. * Replace the turkey steaks with 4 small boneless duck breasts, about 550 g (1¼ lb) in total. Remove the skin and all fat from the breasts. Pan-fry for 3 minutes on each side, if you like duck a little pink, or a little longer for well-done duck. For the sauce, use the zest and juice from a pink grapefruit instead of the orange and lemon. Also add a piece of stem ginger, cut into fine slivers, and 1 tbsp of the stem ginger syrup.
In this recipe, only a touch of butter is used in the sauce, making it smooth and glossy. The healthy citrus fruits contribute most of the flavour in this zesty sauce. * All citrus fruits are an excellent source of vitamin C. Vitamin C is often lost in the cooking water, so remember to mop up the pan juices with potatoes or bread.
Excellent source of vitamin B12. Good source of folate, iron, niacin, vitamin B6, vitamin C, zinc. Useful source of copper, potassium, vitamin A.