Vanessa’s Homestyle PanDucken!
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.
- 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
- 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
- Heat the oven to 200C.
- Trim the chicken and duck – remove the tenderloins and use for the stuffing.
- Refrigerate the trimmed birds whilst you make the stuffing.
- 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.
- Lay your chicken down between two pieces of grease proof paper.
- Bang withthe flat side of a meat hammer until the breasts are even and around 1cm thick.
- Now do the same to your duck breasts – until they are evenly 1/2 cm flat.
- To Assemble:
- Lay the chicken with the skin facing down.
- Top with half of the stuffing mixture onto one side of the bird and press evenly with your fingers
- Top with spinach leaves to cover the stuffing.
- Now lay the duck breasts over the spinach leaves – side by side.
- Top with more spinach leaves to create another layer.
- Finally top with the rest of the stuffing and press evenly again to cover one side.
- Now fold the other half of the chicken over the top of your layers.
- Use your hand to press the edges and ends over any filling.
- Top the bird with pancetta slices – these will crisp during cooking and keep the bird moist and impart loads of flavour!
- Now you need to tie the bird. You can use twine and truss the bird from one end to the other.
- 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)
- 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.
- Rest the chicken before slicing to serve.
- Heat the oil in a frypan.
- Add the bacon and cook for 5-8 minutes until coloured.
- Add the leeks and continue to cook until the leeks are soft.
- Add in the herbs and olives. Stir and remove from the heat.
- Tip the breadcrumbs and ground trimmings into a bowl.
- Add in the bacon mixture and combine.
- Add the eggs and mix.
- 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.