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.