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David Chang recommends poaching turkey breast in leftover turkey stock before serving it with ginger-scallion sauce, based on his favorite condiment at Great N.Y. Noodletown in Chinatown. More Recipes for Holiday Turkey Leftovers

201003-ip-david-chang.jpg
David Chang
November 2009

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Credit: © Gabriele Stabile

Recipe Summary test

active:
45 mins
total:
1 hr 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the sliced scallions with the minced ginger, vegetable oil, sherry vinegar and soy sauce. Season with kosher salt.

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  • Cut the turkey breast into 6 thick slices. Arrange the turkey slices on individual plates and spoon the ginger-scallion sauce on top. Garnish with the Turkey Cracklings and serve at once.

Make Ahead

The ginger-scallion sauce can be refrigerated, covered, overnight. Serve at room temperature.

Suggested Pairing

David Chang's turkey with ginger-scallion sauce has a salty earthiness that will pair well with a fruity but not-very-tannic red. Pour a Grenache from Australia—the wine's rich flavors will be ideal.

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