This dish is an inverted TurDucken. It is inspired by a great meal in Balmain, NSW at the then home of Mr Mike – of Noida Radisson fame. It is made from a deboned whole chicken, duck confit and turkey sausage. Since the confit comes with duck fat, make some duck fat potatoes – you know you want to! Add something green for mom.
Ingredients
1 Boned whole chicken (~ 2.5 lbs)
1/2 Cup of Duck Confit
1/2 Cup Ground Turkey (or 1 turkey sausage with casing removed.)
Port wine.
1/4 cup crumbled Gorgonzola cheese.
1/4 cup of dried cherries/berries
Poultry Herbs.
Preparation
1. Braise the turkey sausage in Port wine
2. Bone the chicken in preparation for a rolled, baked chicken. There are many tutorials on youtube.
3. Lay the chicken out and line the inside with the Duck Confit, followed by the spinach leaves, and ultimately the braised sausage (chopped) the Gorgonzola (crumbled) and dried fruit.
4. Roll the chicken and tie.
5. Bake at 325 for 70-90 minutes
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