Braised Turkey Thigh with Quince and Honey
Preheat the oven to 200°C (approximately 390°F). Moisten a Romertopf clay pot. Rub the turkey with salt, pepper and cilantro and place in the pot. Peel and halve the shallots. Peel the quince and dice the flesh and add to the pan along with the shallots. Pour in the wine and broth.
Cover the pot and place on the lowest rack of the oven. Bake 45 minutes. Coarsely crush the mustard seeds in a mortar, transfer to a bowl and mix with honey and pepper, spread on the turkey and cook 15 minutes. Season and serve the turkey with the pan sauce.