Rolled Turkey Breast with Pancetta, Figs and Leek

Try something deliciously different this Christmas with this amazing rolled turkey breast stuffed with pancetta, figs and leek.

INGREDIENTS

12 dried dessert figs
2 tablespoons dry Marsala (Italian fortified wine)
30g 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
1.2-1.5kg skinless boned turkey breast
1/3 cup (80ml) maple syrup
Mustard fruits, to serve

METHOD

1.Soak figs in marsala for 30 minutes.

2.Meanwhile, heat butter and 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.

3.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.

4.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.

5.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 scattered with mustard fruits.