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