Turkey breast fillets with duck liver pralines, pointed cabbage, carrots and wild garlic sauce

Ingredients for 2 servings:

• 320 g turkey breast fillet(s) (inner fillet)
• 50 g liver(s) (duck foie gras)
• 300 g pointed cabbage
• 1 shallot(s), finely diced
• ½ tsp caraway, ground
• 1 tbsp crème fraîche
• 5 carrots, small
• 200 ml chicken stock
• 200 ml cream
• 10 g wild garlic
• 1 tbsp rapeseed oil with butter flavor
• butter
• salt and pepper
• 1 tbsp cress

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the turkey breast into evenly thick cutlets and set aside. Allow them to reach room temperature before cooking; this will allow them to cook more evenly. Use an apple corer to press slices out of the foie gras, cut them into evenly thick rings, and refrigerate until ready to cook. Roughly dice the cabbage, blanch in boiling water for 3 minutes, refresh in ice-cold water, and spin dry in a salad spinner. Melt 1 tablespoon of butter in a saucepan, sauté the shallot until translucent, add the cabbage, and heat over medium heat. Stir occasionally, seasoning with caraway seeds, pepper, and salt. Finally, stir in the crème fraîche. Peel the carrots with a vegetable peeler, cut into diamond-shaped pieces, blanch in boiling water for 2 minutes, refresh in ice-cold water, drain, and pat dry with kitchen paper. Melt 2 teaspoons of butter in a pan or saucepan, toss the carrots in it over low heat, and season with a little pepper and salt. Heat the chicken stock and cream and reduce by half. Wash the wild garlic leaves, spin dry, roughly chop, and purée in the remaining liquid. Season with pepper and salt. The finished sauce should be kept warm, but not boiling, so the wild garlic retains its green color and its vitamins. Heat oil in a pan and briefly sear the turkey cutlets. After about a minute, reduce the heat to half and turn the fillets when they are half cooked. You can easily check this by looking at the sides. Season with pepper and salt after turning. Make sure the meat is just cooked through; then it will still be juicy and tender. Cook it in the pan for too long, and it will become tough, stringy, and dry. Heat a second pan without fat, briefly sear the liver slices on both sides, and add a little salt. Arrange the fillets and liver slices decoratively on the plates, scatter the cabbage and carrots around them, and pour the sauce over them. Rice makes a great side dish.