TURKEY AND PEANUT FINGERS

DUCK FAT “L’Intense”

Go ahead: cook with your kids, for your kids, and --- for yourself! Topping our back-to-school menu, these delicious and tender turkey fingers in a lovely golden peanut breadcrumb (thanks to duck fat “L'Intense” Sublim’) will remind you of your own childhood – and the kids will love you even more! Permission to lick fingers granted! (hands washed beforehand naturally)

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Preparation : 15 minutes

Baking : 10 minutes

Serves 4

Turkey breast: 500 g

duck fat “L'Intense” Sublim’ : 2-3 tablespoons

Unroasted, unsalted peanuts: 75 g

Flour: 50 g

Egg: 1

Cajun spice mix, or a mix of 1/3 paprika, 1/3 Herbes de Provence, 1/3 cumin: 2 tablespoons

Salt

Pepper

Wraps (depending on their size): 4 to 8

Tomatoes: 2

Avocado: 1

Salad: 1/4

Ustensils

1 serving plate

1 frying pan

1 oven dish

Préparation

Crush or chop the peanuts.
Cut the turkey meat into approximately 60 g chunks
Preheat the oven to 150 °C.
Prepare:
1 dinner plate with flour
1 soup plate with beaten egg
1 dinner plate with chopped peanuts

1) Season all sides of the meat with the salt, pepper, and spices.
2) Coat the turkey pieces in the flour and tap to remove any excess.
3) Dip the turkey pieces in the beaten egg and remove any excess.
4) Next, roll in the peanuts. Remove to a dish.

Heat 1-2 tablespoons of duck fat “L’Intense” Sublim’ in a frying pan and brown the turkey pieces over a medium heat for about 5 to 6 minutes.
Transfer to a dish and cook in the oven whilst you prepare the rest of the dish!
Scoop out the avocado flesh and mash in a bowl with the salt and pepper.
Slice the tomato, or cut in half if using cherry tomatoes.
Prepare the salad leaves.
Heat the wraps (or tortillas) according to the instructions.
Arrange salad leaf, then avocado puree, and a tomato slice, then fold into a pocket to close.
Suggested accompaniment: potatoes: skin-on potato wedges, oven roasted in duck fat “La Délicate” Sublim’and the same spices used for the turkey!

Suggestion: Why not replace the avocado with grated carrots for a lighter dish?

Soup, or puree?