Make Turducken? Not So Much......Read On!
Turducken has always sounded to me a bit pedestrian....With that being said, lets elevate an intriguing idea to a level a little more sophisticated and of course, delicious.
Five Bird Roast
Ingredients
2 duck breasts, large
2 duck legs, large
2 chicken breasts, large
4 grouse breasts
4 pheasant breasts
6 partridge breasts
11 oz of sausage meat
3 oz of cranberries, semi-dried
3 oz of pistachio nuts, chopped
1 tsp juniper berries, crushed
air-dried ham, 16-20 slices, Parma ham or similar
Directions
Poultry
Ensuring your boning knife is very sharp, bone out the duck legs by cutting out and removing all of the bone and cartilage. Cut each of the duck breasts and chicken breasts into 3, length ways, and slice the duck legs into strips. This is the time to ask a favor of your butcher, but you are up to it!
Stuffing
Place the sausage meat, cranberries, pistachios and juniper berries in a bowl and mix thoroughly with your hands.
Lay several layers of plastic wrap measuring approximately 2 ft x 11 3/4 in out onto a work surface. Lay the slices of ham onto the plastic wrap to form a rectangular base (smaller than the plastic wrap) to start building the roast.
Lay the duck breast in a line down the center of the ham, then lay a thin layer of the sausage stuffing mix (about half of the mix) on one side of the length of the duck. Lay the chicken strips along on the other side of the duck, end-to-end to cover the exposed length of ham.
Repeat with the grouse, pheasant and partridge breasts and duck leg until all of the meat (except the stuffing) is used up - the ingredients should all be laid out in even lines. Top with the remaining stuffing mix.
To roll the roast, take one side of the plastic wrap and roll and wrap the ham over to encase the meat and stuffing, forming a large sausage encased in the ham and plastic wrap. Place in the fridge to rest overnight.
To cook, preheat a water bath, souve, to 167°F making sure the roast is completely sealed in plastic wrap(I use a food sealer bag in this application), cook for 2 1/2 hours. After this time, remove from the plastic wrap, place in a roasting tray and cook at 350°F for 1 - 1 1/2 hours. To check that it is cooked, slide in a sharp knife - the juices should run clear.
If you don't have a water bath, remove the roast from the plastic wrap and carefully wrap in foil. Roast in the oven at 325°F/ for 2 hours, then remove the foil and roast for a further 1 - 1 1/2 hours at 350°F until the juices run clear.
Remove from the oven and allow to rest for at least 20 minutes. Cut into thick slices and serve.
Serve accompanied by wild rice, asparagus with Bernaise and a light poultry demi-glaze.
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