Coqaducken
Serving Size : 4 Preparation Time 1:30
Categories : Main meal Cuisine: American/British
1 1.5 kg chicken
2 chicken breasts, about 250grams in total -- skinless & boneless
1 large duck breast -- skinless & boneless
Meat Stuffing
350 grams belly pork
100 grams white breadcrumbs
1 blade mace -- ground to powder
1/2 nutmeg -- grated
1/2 bunch fresh sage leaves -- chopped
rind of 1 lemon
salt & pepper
Apple & Chestnut Stuffing
125 grams fresh white breadcrumbs
1 tart apple (Granny Smith) -- peeled & grated
1 onion -- finely chopped
12 chestnuts -- cooked, skinned & chopped
1 lemon -- rind & juice
1/2 bunch fresh sage leaves -- chopped
salt & pepper
2 rashers bacon
trussing needles & string
Begin by preparing the stuffing.
Meat Stuffing: Check the belly pork has no bones and process or mince finely. Combine the remaining ingredients and set aside.
Apple & Chestnut Stuffing: Cook the onion in 4-5 fl oz water until soft. Combine the dry ingredients in a bowl, add lemon juice. Add cooked drained onion then add water to make a fairly firm but moist stuffing. Set Aside.
Remove skin and any obvious fat from duck breast, cut through lengthwise and 'butterfly'. Set aside.
Place chicken breast side down on a chopping board and make a long cut along the back bone, as cleanly as possible. Using a small knife east the skin away from the carcass taking the small 'oysters' of meat. Do one side at a time. Turning the bird as necessary.
As soon as you are able cut through the joint holding legs and wings to the carcass. Using a small flexible knife and fingers ease the flesh away from the bones. You may find it easier to chop the backbone away at this stage. Do not worry if the flesh looks messy. Carefully cut between the breast bone and skin taking care not to puncture the skin.
Remove any odd pieces of bone. The carcass can be used to make stock for the gravy together with any giblets if you wish. You should be left with something resembling this.
Carefully move the legs and wings to one side and lay the extra chicken breasts on top of the breast meat in whole bird.
Spread the prepared meat stuffing ove breasts keeping as even as possible and about 3/4"-1" thick.
Lay the butterlied duck breast on top of the meat stuffing.
Add about three quarters of the Apple and Chestnut stuffing and try to re-shape the bird, you may need a little more stuffing or have to remove some.
When you are happy with the appearance of the bird use a trussing needle and string to sew the bird together.
It will now resemble a normal chicken but needs to be handled carefully or will collapse.
Stand bird breast up on a board. Cover breast with bacon to help keep moist and using extra string tie the bird in several place to hold the legs and wing in place.
Weigh bird and calculate cooking time, 20 minutes per pound/450grams and 20 minutes extra. Roast on a rack at 170oC.
When done, allow to rest for 15 minutes or so in a warm place covered with foil.
Discard any fat from roasting tin and make gravy as normal.
Remove trussing string and bacon and carve slices across the bird, after removing wings and legs if required.
Description:
"A small version of the traditional American Turducken"
Start to Finish: 3:00
Source: sylv@nicebites.com
 |
 |