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Old 12-24-2009, 01:33 PM   #1
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Default How to make a TurDuckHen

So I got a wild hair up by arse and decided to make a Turduckhen for Christmas. I've never had a Turduckhen, I've never even had duck, but I decided to give it a go. This thread will document my progress as today goes by.

For those of you who are unfamiliar with Terduckens (Like me, your faithful cook) it's a New Orleans recipe, said to originate in Chef Paul Prudhommes kitchen. I don't know if that's true but I read it somewhere. It is made by taking a chicken, de-boning it and stuffing it. Then you take a duck, de-bone it and stuff that. Then you take a turkey and debone it (except for the drumstick bones and the wings ends) and stuff that. Then you take the stuffed chicken and lay it on top of the duck and it's stuffing and wrap up the whole lot. Then you take the chicken/duck combo and lay that on top of the turkey and it's stuffign and bring the ends together and sew it all up.

I decided to make three different kinds of stuffing, a different one for each bird. I started with a sweet cornbread that I made on Monday. I cut that up and let it get good and dry. Then I cooked up a few onions, 4 andouille sausages and some spices. Mix it all in with some chicken stock and it was good to go. That is the stuffing for the chicken. I didn't think to take any pics of that part of the process.

This morning I made the stuffing for the duck. I had cooked up some wild rice yesterday and let that cool on the porch overnight.


This morning I cooked up some onions, added a pound (give or take) of small shrimp and the wild rice.



Some bread crumbs finished it off, It's cooling on the porch now.

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Old 12-24-2009, 01:47 PM   #2
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While the stuffing is cooking it gave me time to work on the birds. I started by brining the birds in a brine of salt, sugar, pepper corns and some other spices. (I'd tell you what they are but I've been sworn to secrecy.) This is the chicken and the duck brining together.



The most important part of the whole process is a REALLY sharp boning knife. Take the time to stop and sharpen it even if only on a steel as it dulls. You start by making a long cut down the backbone and filleting the meat off the bones, just like boning a fish. It takes some work to get the joints of the legs and wings broken and the meat teased off the bones but go slow, take your time and you can do it. This is the duck about half done.



The turkey bones, along with the giblets and neck. They are all going into a pot for soup/gravy.



And here is the turkey, without any bones except his drumsticks and the ends of his wings. Unfortuntaley, I didn't follow my own advise and didn't pay enough attention to my knife edge and so had to push a little bit on the shoulder/wing joint and cut thru the skin. I'm sure it will be ok, I'll sew it up if it really looks bad.



That's where things stand right now. The stuffing needs to cool and I still need to bone the chicken, but I want that to brine a little longer so I'm running out to do some errands, I'll pick up again when I get home. I'm not taking as many pictures as I might otherwise because it it a wicked PITA to have to worry about getting schmegma all over the camera, so I'm only doing it when I stop a procedure and wash my hands

PTN

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Old 12-24-2009, 03:30 PM   #3
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looks great Paul... schmegma and all.

I will look forward to seeing the progress.

I have never brined a duckisnt there a jewish law against that... like not feeding milk to calves? [fro]

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Old 12-24-2009, 06:18 PM   #4
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Christmas shopping all done, I'm headed for home. I have a date with a chicken a duck and a turkey. And no, I don't mean Yeager, Babalu and Cape Brewing.

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Old 12-24-2009, 09:03 PM   #5
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Ok, Here goes round two.

The chicken gets layed out and the stuffing gets layered on top. Be sure to fill up the cavities where you took out the wing and leg bones.



Then I added my own little twist. I put a log of Jimmy Dean Sausage in the middle of the chicken.



I used a skewer to temporarily hold the chicken closed.



Then the whole lot goes inside the duck and the duck's stuffing. I needed to use a needle and butcher twine to sew the duck/chicken combo shut.



Both ends get sewed up as well as you can do it. There is a considerable amount of stuff in there and it downs't want to close up. Patience is the key. I pulled out the chicken skewer after I sewed up the duck.



PTN

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Old 12-24-2009, 09:20 PM   #6
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Nice add with the sausage...

maybe wrap the whoel thing in bacon too?

NICE!

How are you cooking this beast? I mean... 20 hours? at 222?

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Old 12-24-2009, 10:00 PM   #7
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Not quite done yet Mike.

Here is the turkey with stuffing ready for the rest of the dance card. (Please, I don't want to hear from the salmonella police. I cleaned the counters before and after.)




Now the chicken and duck combo go in top.



I wish I didn't have to use butchers twine on the inside but the duck just wasn't big enough to hole everything together by using a skewer.



It's not the most beautiful job of sewing but it's holding everything together.



In the roasting pan. I put the package of salt there for perspective of just how huge this monster is. I need to weigh it so I can figure out how long it needs to cook.



PTN

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Old 12-24-2009, 10:06 PM   #8
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35 1/2 pounds! Holy Sheet! I've honestly got no idea how long this is going to take. Research is required.

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Old 12-24-2009, 10:11 PM   #9
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Thats a nice looking bird....errr birds

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Old 12-24-2009, 10:19 PM   #10
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Impressive work. You did one heck of a job on that mess. Let us know the details on cooking the thing.

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