Turducken -- A Duck Inside Of A Chicken Inside Of A Turkey -- Roulade 🦆🐓🦃 🍥

duck

🥗Healthier: quail

💰Cheaper: chicken

Quail offers a leaner option, while chicken is more affordable.

sausage

🥗Healthier: lean turkey sausage

💰Cheaper: ground beef

Lean turkey sausage reduces fat, while ground beef is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: stale bread

Oats are healthier, while stale bread minimizes waste.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Add grapeseed oil to the bottom of a Le Creuset Five Quart Everyday Pan.

Saute 2 large shallots in the pan with about 1 tablespoon of butter until soft.

Add 1 pound of finely chopped button mushrooms to the pan and cook down, adding a couple of generous pinches of kosher salt and black pepper, along with a few sprigs of fresh thyme (just the leaves).

Incorporate 8 ounces of cream cheese into the mushroom mixture and turn off the heat, then spread the mixture out into a pan to cool faster.

Butterfly 1 chicken breast by cutting it in almost half and opening it up, then flatten it to about half an inch thick using plastic wrap and a meat pounder.

Repeat the flattening process for 1 turkey breast and 1 duck breast, seasoning each with kosher salt and black pepper.

Layer spinach on top of the flattened turkey breast, followed by the chicken breast and another layer of spinach, then place the duck breast on top.

Add the cooled mushroom mixture in the middle and use plastic wrap to roll everything up tightly into a roulade.

Drape the saved turkey skin over the roulade and tie it in place with butcher's twine, securing it tightly.

Coat the bottom of the Le Creuset pan with butter and gently place the roulade inside.

Butter the skin of the roulade generously to help it crisp up.

Insert a Taylor Probe Thermometer into the thickest part of the roulade, setting it to 165 degrees.

Place the pan into a preheated 350 degree oven and bake for 45 minutes to an hour, until the thermometer beeps.

Baste the roulade with drippings a couple of times while baking.

Once cooked to 165 degrees, remove the roulade from the oven and transfer it to a cutting board to rest for about 15 minutes.

Use the pan drippings to heat up and add 2 tablespoons of flour to make a roux, cooking it down to eliminate the floury taste.

Slowly incorporate turkey stock into the roux, whisking to avoid lumps and bringing it to a boil.

Remove the butcher twine from the roulade and slice into it to reveal the layers of turkey, chicken, and duck.

Garnish with sage and edible nasturtiums before serving.

Cooking Techniques

Equipment Needed

Spice Level: