Turducken

We have the meat, well we have enough turkeys and chickens, but we still need a few ducks to make those tasty turduckens.  Nothing beats a three-bird roast and when you stuff a deboned chicken into a deboned duck, that is further stuffed into a deboned turkey, the result is sublime.  The gooducken is also very tasty, where a goose is stuffed with a duck, which is in turn stuffed with a chicken, but since a goose is a greasy bird just like the duck, this dish is not as popular.  This is an adventurous way of cooking your food and people compare it to those cute little Russian nesting dolls and this method is called engastration which can be done using either a capon, chicken, goose, partridge, pheasant, quail, squab or turkey.  Chefs have been playing around with these multiple bird recipes since the Middle Ages and it is about finding the right arrangement of meats and nothing seems to beat the turkey, chicken, duck combination, oh my!

Turkeys and chickens are able to fly, but they seldom get very far off of the ground, so that makes them relatively easy to catch.  It can be very difficult to catch a duck as they can fly and they also run very fast.  You will need a net and you probably have to trick them with food.  They seem to like salt and vinegar potato chips, so you can earn their trust by feeding them.  If they let you get close enough to grab them, you must be prepared for them to squirm, as ducks don’t enjoy being held.  They will try to nip at you or scratch you, so you may want to wear gloves or some type of protective clothing before you try handling them.  If you are lucky enough to get a hold of a duck, make sure that you place one of your hands in front of their chest to prevent them from moving forward and then place your other hand on their back, to keep them still.  Lesson over, now go on out there and catch us some ducks.

Written for Mindlovemisery’s Menagerie Photo Challenge #384 hosted by weejars aka Sarah that uses a photo by Kyle Green.

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