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Recipe

Tuducken

May 30, 2012 2:00pm
  • 25 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

Tuducken
  • 1.8 kilogram boned turkey buffe, butterflied
  • 1 double chicken breast, skin off, butterflied
  • 2 duck breast fillets, skin off, butterflied
  • 15 long slices prosciutto
  • 355 millilitre bottle apple cider
  • 2 tablespoon maple syrup
Stuffing
  • 2 tablespoon olive oil
  • 4 eschalots, finely chopped
  • 2 apples, cored, grated
  • 1/2 tablespoon shredded sage leaves
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh breadcrumbs
  • 1 tablespoon maple syrup
  • 1 egg, lightly beaten

Method

Tuducken
  • 1
    Preheat oven to 200°C. Lightly grease a medium baking dish.
  • 2
    Heat oil in a large frypan on medium. Saute eschallots for 1-2 minutes, until tender. Stir in apple, sage and cinnamon. Cook for 8 minutes, stirring occasionally. Add crumbs and syrup. Chill for 10 minutes. Then stir egg through.
  • 3
    Place turkey breast between two sheets of plastic wrap and pound with meat mallet until flat. Repeat with chicken and duck breasts.
  • 4
    Arrange prosciutto slices slightly overlapping to form a large rectangle. Place turkey breast on top followed by chicken and duck (see tip). Spread stuffing over 2/3 of meat.
  • 5
    Roll meat up firmly to enclose filling, ensuring prosciutto wraps around the outside. Truss with kitchen string at 2cm intervals to secure.
  • 6
    Place in dish and brush with oil. Pour 1 cup cider into pan. Bake for 1 hour 20 minutes, basting every 20 minutes. Brush with maple syrup and bake for a further 10 minutes. Rest, covered loosely in foil, for 15 minutes.
  • 7
    Meanwhile, strain pan juices into a small saucepan. Pour in remaining cider and simmer on medium for 8-10 minutes until reduced by half. Serve sliced roast with the cider gravy.

Notes

A turkey buffe is a turkey with the legs removed. It takes a shorter time to cook than a whole turkey and has white meat only If preferred, use a boned turkey buffe only (without chicken and duck), and follow the same instructions for stuffing and baking. Your butcher can bone and butterfly the meat for you, or use a sharp knife to slice horizontally 2/3 of the way through the centre of each breast and open out.

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