Henduckey

A Henduckey is an inside-out Turducken. I created it with a large fryer, some duck breast, and ground turkey.

I began by marinating the duck breast strips in brandy.

Meanwhile, I deboned the chicken with the help of Jacques Pepin.

I made a stuffing with ground turkey thigh meat, caramelized onions, eggs, parsley, and spices. I added the brandy with which I deglazed the pan.

 

I stuffed the chicken with the turkey stuffing and duck breast strips, adding whole cranberries and pistachio nuts for color.

 

I trussed the bird, again with Chef Pepin's help.

I roasted the ballotine, cooled it, wrapped well in foil and let it rest for a couple days in the refrigerator.

The Henduckey sliced easily and made a beautiful presentation on the buffet.

Vegan Breakfast Bars

Makes: 25 bars

1 1/2 cups all-purpose flour
1 cup rolled oats
3/4 cup packed brown sugar
1/2 cup finely chopped pecans or walnuts
1 teaspoon finely shredded lemon peel
1/4 teaspoon baking soda
1/2 cup applesauce (I used apple butter)
1/4 cup canola oil
1 1/4 cups cherry, raspberry, strawberry preserves (I used up all the odds and ends of jam in my refrigerator)

Preheat oven to 350. Line a 9 x 9 x 2 inch pan with foil, extending the foil over edges of the pan, set aside.

In a large bowl, stir flour, oats, brown sugan, pecans, lemon peel, and baking soda. Stir in applesauce and oil; mix well or use hands to knead together well. Measure one cup of the oat mixture and set aside. Press the remaining oat mixture into the bottom of the prepared pan. Bake 20 minutes.

Spread preserves evenly over the hot crust. Sprinkle with the reserved oat mixture, pat gently into the preserves. Bake about 30 minutes more of until top is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.