Ingredients for Turkey with Figs, Leek and Pancetta
- 1.2-1.5kg (3 lb ) skinless boned turkey breast
- 12 dried dessert figs
- 2 tablespoons dry Marsala (Italian fortified wine)
- 30g (1 oz) unsalted butter
- 1 tablespoon olive oil
- 2 leeks (white part only), rinsed well, patted dry
- 2 tablespoons chopped lemon thyme leaves
- 20 thin slices of rindless pancetta from a long, flat piece
- 1/3 cup (80ml) maple syrup
Soak figs in marsala for 30 minutes.
Meanwhile, heat oil in a large frypan over medium heat.
Add leeks, sprinkle with thyme and season.
Cook, turning, for 10 minutes or until softened.
Halve lengthways, then cool.
Place a large sheet of baking paper on a work surface. Lay pancetta slightly overlapping on paper. The layer should be big enough to enclose turkey.
Butterfly turkey through centre - not cutting right through - and open out like a book.
Place in a large plastic bag, then flatten thickest parts slightly with a rolling pin. Remove from bag, lay on pancetta, then season.
Place 2 leek halves end to end down centre of turkey, followed by figs, then remaining leek. Lift paper and use to help you roll turkey around filling - it should be fully covered by pancetta. Discard paper, then wrap roll tightly in foil. Chill for 2 hours.
Preheat oven to 180°C. Bake turkey in a roasting pan for 1 hour.
Remove foil, brush with syrup and roast for 25 minutes or until juices run clear when meat is pierced with a skewer. Cover loosely with foil, rest for 15 minutes, then slice thickly.
Serve with accompaniments, scattered with mustard fruits.