Summary

Ingredients

• g 1,000 turkey breast
• 6 slices ham (Black Forest, from the piece, thickly sliced)
• 6 piece (s) ham - rind, from the Black Forest
• 4 teaspoons lard (goose lard)
• 1 onion (s)
• 1 teaspoon cinnamon, ground
• 0.5 liter ½ red wine, more aromatic, drier
• 3 garlic, pressed
• 4 oranges, large, fresh, aromatic, finely diced
• 400 ml gravy (either bought or from your own supply)
• 8 leaves sage
• 0.5 ½ cup crème fraîche
• 1 teaspoon pepper, coarsely ground
• 1 teaspoon parsley, freshly chopped
• 3 teaspoons ham, smoked diced Kat ham
• 500 g pasta (taliatelle)
• 1 tablespoon butter

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Instructions

1. The amount stated for the cinnamon is not exact, it can be varied according to taste.
2. Cut slices of Black Forest ham (the piece is the most aromatic), cut off the rind and fat, cut strips of the ham.
3. Lard the turkey breast with thin strips of the Black Forest ham, then rub the pressed garlic, pepper and sprinkle with a little cinnamon.
4. If there is enough time: wrap in aluminum foil and let it soak in the refrigerator for several hours.
5. In the meantime, peel the oranges and cut them into large cubes: Place 1/6 of the cubes separately from the delicate interior of the oranges - this is used afterwards for decoration and to round off the taste.
6. Finely dice the onion.
7. Finely chop the fat from the ham and the rinds.
8. Put the goose lard and sliced ham rinds, ham and fat in a hot saucepan, let the rind and fat run out a little, then fry the roast turkey breast on both sides until crispy. While frying, please add chopped onion and let it become translucent.
9. Then add the diced oranges and let simmer for about 3 - 5 minutes. Gradually add red wine and stock. After 10 minutes add the broken sage leaves. Let simmer for about 30 minutes.
10. Take the roast out of the stock and wrap it in aluminum foil (it stays juicier).
11. Stir in the creme fraiche with the whisk.
12. Season with a little more cinnamon and pepper.
13. Let simmer a little.
14. In the meantime, cook the side dish (fresh tagliatelle are best either homemade or from the Italian delicatessen or just from the packaging) and cut the turkey meat into thick slices.
15. When the pasta is ready, brown some butter in a saucepan, toss the pasta briefly in it and place on the plate - nappate with a little sauce. Then arrange the roast slices on the plates and pour another spoonful of sauce over the meat. Then pour the still fresh, finely diced orange pieces over the pasta and sauce. Decorate with parsley and serve.
16. A good, tasty red wine like Pinotage or similar goes well with it.