Roasted Turducken
Yield 4 servings
4-4 oz turkey cutlets
½ t Creole seasoning
2 duck breasts
1 T vegetable oil
Salt and black pepper to taste
Caul fat, 4-8"x8" sections
1# chicken breasts, cut in 1 inch pieces
3 shallots
½ t salt
½ t white pepper
3 egg whites
2 c heavy cream
1 t parsley, chopped
½ t chives, minced
½ t thyme, chopped
Method:
In a 2 quart food processor, add shallots and mince. Add chicken, salt and pepper and puree. Add egg whites and incorporate. With food processor running slowly add ½ cup of cream and mix well. Turn machine off and scrape sides. Process again drizzling remaining cream until fully blended. Remove mousseline to a stainless steel bowl and fold in herbs and check seasonings.
On a flat surface, lay out a 12" x 12" piece of plastic wrap. Place 2 turkey cutlets in the center and lay another piece of plastic wrap over the top. With a meat mallet gently pound cutlets. Set aside and repeat process with remaining two cutlets.
Liberally season duck breasts with salt and black pepper. Heat a heavy bottomed sauté pan over medium heat, add oil and sear duck breasts. Cook several minutes and flip breasts to sear the other side. When duck breasts are medium rare, remove from heat and let rest.
Preheat oven to 300 degree F. Remove top layer of plastic wrap from turkey cutlets and season with Creole seasoning. Spread equal portions of chicken mousseline evenly over cutlets. Cut duck breasts in half and lay ½ a breast in the center of each cutlet. Fold cutlet around duck breast and form into a ball. Wrap each turducken with caul fat and place on an oiled roasting skillet. Place in oven and roast approximately 20 minutes.
Remove from oven, let rest 3 minutes and cut in half. Serve with whipped sweet potatoes, glazed carrots and nap with turkey jus.
