Moo Oink Duck Tucken

November 25th, 20141 Comment

Moo Oink Duck Tucken
 
Prep time
Cook time
Total time
 
Cooking one animal stuffed into another has supposedly been around for over a thousand years. Story goes that the desert-dwelling Arabic Bedouin cooked eggs and then stuffed the eggs into fish. The fish was cooked and then stuffed into chickens and the cooked chickens were stuffed into roasted sheep and then into a whole camel. In England, the three-bird roast or royal roast was comprised of duck stuffed with chicken which was stuffed with pigeon, with sage and apple stuffing. In the US, the Turducken, which was chicken meat in a duck carcass within a turkey, became popular after American football announcer John Madden featured it for Thanksgiving football games.

The term turducken comes from the combination of tur(key), duck, and (chick)en. I've taken the US turducken and added beef and pork to it to make it a 5-meat Moo Oink Duck Tucken so each slice contains a bit of chicken, turkey, duck, rib eye, and pork belly. I used frozen rib eye and pork belly slices found in the hotpot or shabu-shabu section of the frozen meat section in an Asian market. I used a big piece of Butterball turkey breast meat. For the deboned chicken and duck, I looked up a couple of YouTube videos to figure how to do it. It's not that difficult and just takes a bit of time. I borrowed an idea from a Beef Wellington recipe and prepared an intensely flavored sautéed mushroom and shallot mixture called a duxelle. The duxelle is stuffed into the insides to give it a savory umami taste.

Try my variation of a Turducken for a great centerpiece dish for your Thanksgiving meal.
Author:
Recipe type: Entree
Cuisine: American
Serves: 12
Ingredients

  • 3 lb turkey skinless breast
  • 3 to 4-pound chicken, completely deboned
  • 5 to 6-pound duck, completely deboned
  • 1 lb frozen sliced ribeye
  • 1 lb frozen sliced pork belly
  • 2 lb white mushrooms, finely chopped in food processor
  • 4 tablespoons vegetable oil
  • 2 tablespoons shallots, finely chopped
  • SYD All Purpose Rub plus any additional dry herbs you like
  • 1 stick butter, melted

  • Equipment:
  • Butcher twine
  • Large roasting pan.
Instructions
  1. Prepare the duxelle of sautéed mushrooms and shallots
  2. Sauté the chopped mushrooms and shallots with 4 tablespoons oil
  3. Cook down, stirring frequently, until it becomes a black paste allowing most of the mushroom liquid to dry out; about 10-15 minutes under medium-low heat
  4. Season with dry herbs you like and SYD All Purpose Rub and set aside
  5. Lay down the deboned chicken skin side down and spread some of the duxelle. Then apply an even coat of SYD All Purpose Rub and dried herbs of your choice. Place turkey breast into chicken and fold the chicken around the turkey breast. Flip over and set aside

  6. Lay down the deboned duck skin side down and spread some of the duxelle. Then apply an even coat of SYD All Purpose Rub and dried herbs of your choice.

  7. Arrange a weave of the pork belly slices.

  8. Add the sliced ribeye.

  9. Place the chicken/turkey piece on top

  10. Carefully fold the duck around the four meats and tie up with butcher twine. Flip over to truss the duck as needed.


  11. Brush with melted butter and cook in 325F pit or oven until the inside temp is 165F, about 2 hours.


  12. Remove and let rest 30 minutes. Slice and serve with your favorite gravy

One Comment... read it below or add one

  1. Tom Anderson says:

    Looks great Harry… I’m going to try this next week. The only thing that I’ll do differently is to remove the skin from the de-boned chicken. Happy Thanksgiving!

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