Duchesses

1. Firstly, prepare the meat : season the minced meat with the salt, pepper, 1 egg, minced onion and parsley : mix all these ingredients together .
2. Take the turkey breast (big thin slice) put the cooked leaves of spinach on the slice, then put the minced seasoned meat and roll the turkey in order to have a thin roll of meat.
3. Grilled the roast of each sides that cook it in the oven around 50’ at 180°C (check the cooking at the end).
4. Secondly, prepare the vegetables : cook the broccoli. Cut in slices the red pepper and fry it in a pan.
5. When all is cooked , cut your roast of turkey in slices and garnish the plate with the vegetables.
6. In the meantime, cook the Duchesse potatoes around 4’ at 175°C.

1. Peel the asparagus and cut off both ends. Boil water in a saucepan, then add the asparagus- Let cook for 15 to 20 minutes depending on the size of the asparagus. then drain and keep warm.

For the sauce :

1. Whip the cream until stiff and set aside. Melt the butter over low heat.
2. In another small saucepan, pour 2 tbsp. water. Add salt and pepper.
3. Place the pan on a bain-marie: heat over low heat and whisk in the egg yolks
4. When they have the consistency of an ointment, add the melted butter little by little, still whisking and, finally, the orange juice.
5. Drain the asparagus, place them on the plates. Just before serving, stir the whipped cream into the sauce. Coat the asparagus and sprinkle with chopped chives, orange zest and crushed peanuts.
6. In the meantime, cook the Duchesse potatoes around 4’ at 175°C.