TURDWHAT??? TURDUCKEN, DEARIE!

In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynière presents his rôti sans pareil (“roast without equal”) – a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler although he states that, since similar roasts were produced by ancient Romans, the rôti sans pareil was not entirely novel.

The final bird is very small but large enough to hold an olive as stuffing; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds.

(sourced from Wikipedia)

I somehow don’t think I will ever get to see an ortolan bunting, much less stuff it inside the poor lark, who’d be far less happy about the whole business than legend has it.

I also will most definitely not be making Turducken, my husband will blanch at the mere mention of the dish, which – it turns out – is simply a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. The word turducken is a portmanteau of turkey, duck, and chicken or hen.

But I do like a stuffed bird, slow roasted in the oven. I like to try and get as many of the side dishes of the meal into the pot with the chicken as possible.

Eintopf, the Germans call it; sounds far more posh than one-pot-cooking, doesn’t it?

The recipe that follows my next photograph is fantastic, and comes from Woolworths TASTE Magazine, I just omitted the butter and oil as I felt my bird had enough natural fat that would render during the roasting.

Ingredients:
80 g smoked chorizo sausage, diced
2 brinjals, diced
½ cup roughly chopped flat-leaf parsley
4 cloves garlic, finely chopped
juice and zest of 1 lime
4 T butter, softened
1 whole free-range chicken
1 T olive oil
1 T smoked Spanish paprika
2 T Maldon sea salt
Cooking instructions: Preheat the oven to 180°C. In a mixing bowl, combine the chorizo, brinjal, parsley, garlic, lime juice and 2 T of the butter. Spoon the mixture into the cavity of the chicken. Carefully separate the chicken skin from the fl esh and, using your fingers, push the remaining butter together with the lime zest into the space created. Lightly drizzle the chicken with the olive oil, then sprinkle with the paprika and salt. Roast for an hour, or until the skin is crisp and the juices run clear.
Cook’s note:
Every so often, spoon the released juices over the chicken while it roasts
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53 thoughts on “TURDWHAT??? TURDUCKEN, DEARIE!

  1. Tell the truth, Cin. Almanach des Gourmands created this as a rampage against vegetarianism, right? It was likely this movement that prompted the annihilation of the poor lowly Bustard in 1832 in England.

    Please pass the olive.

      • Ahhh! Eggplant sounds so much more appetizing than brinjal! Of course, I am familiar with eggplant but wasn’t with brinjal! I shall now add it to my vocab and use it regularly. For instance, “Hello there! Is that a brinjal in your pocket or are you just happy to see me?” Or, even more to the point, “Good Lord, that bruise on my rump is purple as a brinjal!”

  2. My Dad and Keith are already moaning about having turducken for Christmas, but I don’t car – my philosophy of “you try everything once, except suicide” is winning out this Christmas. They can have the beef, gammon and lamb – Mom and I will do the turducken!
    I love your stuffed bird – looks wonderful, especially the smoky flavour from the paprika and chorizo .

  3. Hey! Where’s the Vegetarian smorgasbord you promised???

    Didn’t you say, “The gift was a surprise, out of the blue, and supper was planned before it arrived. Vegetarian smorgasbord tonight.” 😉

    • Well, I was put off by the amount of work involved, deboning all the brids. But Rosemary has just told me Checkers do it for you, including stuffing them. You get the thing wrapped up and ready for the oven. May consider it for Christmas lunch.

  4. Who decided – and how? – which birds fit inside which to create the roti sans pareil? That’s what I want to know. Sounds like one of those Russian dolls… but less fun!
    Your dishes look fabulous!
    Sunshine xx

  5. I had to look up brinjal – hairy upright herb native to south eastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable
    eggplant bush, garden egg, mad apple, Solanum melongena, aubergine, eggplant
    eggplant, mad apple, aubergine – egg-shaped vegetable having a shiny skin typically dark purple but occasionally white or yellow
    herb, herbaceous plant – a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
    genus Solanum, Solanum – type genus of the Solanaceae: nightshade; potato; eggplant; bittersweet

  6. I much prefer your chicken, and with the chorizo my Giant Rat will think he’s died and gone to sausage heaven!
    The idea of three birds stuffed into one another puts me off; I think it’s an overkill.

  7. Pingback: Take one recipe (thank you Cindy) « Pseu1's Blog

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