Vanessa’s Homestyle PanDucken!

 

 

Vanessa’s Homestyle PanDucken!
Author: Vanessa
This is my home version of the famous Turduckenqua as presented on MasterChef New Zealand 2013.  I have toned down for a family feast – it is simpler, less time consuming, easy on your budget and totally delicious to eat. Enjoy.
Ingredients
  • To Buy:
  • 1 whole chicken (de – boned by your friendly local butcher)
  • 2 duck breasts – skin removed
  • 50-100g pancetta thinly sliced from a gourmet deli
  • 1 Tbs butter
  • 20 baby spinach leaves – washed and dried
  • Stuffing
  • 1 Tbs rice bran oil
  • 300g bacon
  • 1 leek – thinly sliced
  • 10 sage leaves – chopped
  • handful of oregano leaves – chopped
  • 12-15 olives – finely chopped
  • 100g trimmings of duck and chicken – blitzed with a hand blender
  • 200g fresh sour dough – blitzed to crumbs with a hand blender
  • 2 eggs – fork beaten
Instructions
  1. Heat the oven to 200C.
  2. Trim the chicken and duck – remove the tenderloins and use for the stuffing.
  3. Refrigerate the trimmed birds whilst you make the stuffing.
  4. Blanch the spinach leaves by lowering them into boiling water.  Immediately remove them and dunk into a cold water/ice bath.  Remove them and press them dry in paper towel.  Hang them to dry completely off the side of a bowl.
  5. Lay your chicken down between two pieces of grease proof paper.
  6. Bang withthe flat side of a meat hammer until the breasts are even and around 1cm thick.
  7. Now do the same to your duck breasts – until they are evenly 1/2 cm flat.
  8. To Assemble:
  9. Lay the chicken with the skin facing down.
  10. Top with half of the stuffing mixture onto one side of the bird and press evenly with your fingers
  11. Top with spinach leaves to cover the stuffing.
  12. Now lay the duck breasts over the spinach leaves – side by side.
  13. Top with more spinach leaves to create another layer.
  14. Finally top with the rest of the stuffing and press evenly again to cover one side.
  15. Now fold the other half of the chicken over the top of your layers.
  16. Use your hand to press the edges and ends over any filling.
  17. Top the bird with pancetta slices – these will crisp during cooking and keep the bird moist and impart loads of flavour!
  18. Now you need to tie the bird.  You can use twine and truss the bird from one end to the other.
  19. An easier option is to use silicone bands (available from kitchen shops) and spread them evenly down the bird. (as these are re-useable you will have to carefully remove them at the end)
  20. To cook, melt 100g butter in a large roasting dish.  Lift the chicken into the dish and brush with the melted butter.  Cook for 1/2 hour at 220C then reduce the over to 200C.  Cook for 30-45 more minutes.  Check with a meat themometre to make sure the internal temperature is at 68-72C in the thickest part for a perfect internal temperature.
  21. Rest the chicken before slicing to serve.
Stuffing
  1. Heat the oil in a frypan.
  2. Add the bacon and cook for 5-8 minutes until coloured.
  3. Add the leeks and continue to cook until the leeks are soft.
  4. Add in the herbs and olives.  Stir and remove from the heat.
  5. Tip the breadcrumbs and ground trimmings into a bowl.
  6. Add in the bacon mixture and combine.
  7. Add the eggs and mix.
  8. Cook a little patty of the mixture in a frypan and taste to check for seasoning.  The olives will be salty so don’t add extra salt until you have checked it.
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