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桃園結義(火鴨雞三層肉Turduckquen)

作法示範:

How To Make A Turducken

Incredible Turducken-Food Network

禮物是冷凍的Cajun調味火鴨雞生肉, 裝在一個密封的小型冷藏箱內. 不開封, 不開箱, 加上這種天氣, 絕對融化不了. 新鮮度可安.

所謂的火鴨雞三層肉, 是一層火雞胸肉, 一層鴨胸肉, 一層雞胸肉, 相疊一起, 向裡捲成排骨肉狀, Cajun 調味. 這是食品加工別出心裁的一種創意食譜, 據說全年暢銷世界各地.

Cajun食物烹調來自美國南部路易斯安那州. 少鹽, 多香料, 稍帶辣味, 但非hot的程度. 一般常用香料有paprika紅椒, 蒜粉, 洋蔥粉, 黑胡椒, cayenne辣椒, oregano, thyme百里香等. 也可憑自己口味, 斟酌增減香料. 因為加了paprika, 色澤紅艷搶眼. 味道卻不濃偏淡.

我的口味本來不重, 火鴨雞三種肉香, 瀰漫屋內, 不等開飯, 再也忍不住要切一小片嘗嘗. 火雞肉粗獷, 鴨肉細膩, 雞肉綿密, 口感各不相同. 尤其鴨屬水禽, 水禽天生不怕冷, 因為脂肪分布全身, 烤肉出油, 益增滋潤.  同時咀嚼火鴨雞三種肉, 甜美多汁, 齒頰留香.

做法

拿到禮物, 先從小型冷藏箱取出, 移放冰箱冷藏, 慢慢解凍兩天.

待完全解凍, 去除裝肉塑膠袋, 不要剪除火鴨雞肉外面的棉繩, 整塊肉包進鋁箔紙密封.

烤箱熱325度, 烤3小時, 或肉內溫度達165度, 移出烤箱.

待溫拆封, 剪除棉繩, 切片

農家食譜 -DIY 鹹蛋

新鮮蛋 數個
容器，容量最好與多少蛋相合
鹽
飲用水

做法

1，倒水入大碗
2。調鹽入水至飽和狀態
3。輕輕放蛋入容器
4。慢慢倒水，淹沒住蛋
5。緊蓋蓋子，移置陰涼處
6。需時浸泡四星期

Read more:世界部落格(WJBlog)

桃園結義(火鴨雞三層肉Turduckquen)

Ingredients:主料：

2-3/4杯準備了香噴噴的麵包餡，在室溫下，除以使用2-3/4杯麵包屑
2杯準備的玉米餅餡，在室溫下，分散使用

1/4杯切碎的山核桃

1/2杯全果蔓越莓醬
1（10至12磅）的火雞，去骨
1（4至5磅）鴨，去骨
1（3至4磅）雞，去骨
4湯匙黃奶油
3瓣大蒜，切成末
6新鮮的鼠尾草葉
2湯匙新鮮百里香葉
1湯匙的褐變醬油（如肉汁）
1湯匙橄欖油

食譜做法：Turducken Recipe

http://homecooking.about.com/od/turkeyrecipes/r/blturkey13.htm

Turduckquen
Ingredients:主料：

2-3/4 cups prepared savory bread stuffing, at room temperature, divided use　
2 cups prepared cornbread stuffing, at room temperature, divided use　
1/4 cup chopped pecans　
1/2 cup whole berry cranberry sauce
1 (10 to 12-pound) turkey, deboned
1 (4 to 5-pound) duck, deboned
1 (3 to 4 pound) chicken, deboned
4 Tablespoons butter
3 cloves garlic, cut in quarters
6 fresh sage leaves
2 Tablespoons fresh thyme leaves
1 Tablespoon browning sauce (such as Gravy Master® or Kitchen Bouquet®)
1 Tablespoon olive oil

Preparation:

Have the turkey, duck, and chicken already deboned (save the bones for stock) before you begin to assemble the turducken. Keep all of the poultry refrigerated until you are ready to use it. Do not assemble turducken until you are ready to bake it in order to avoid foodborne illness from contaminated stuffing.

Measure out 2-1/4 cups of bread stuffing and set aside. Place remaining 1/2 cup of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing along with the whole berry cranberry sauce, and pecans. Toss gently to combine. Place remaining 1-1/2 cups cornbread stuffing aside. You should have 3 separate stuffings.

In a food processor fitted with the metal blade, combine butter, garlic, sage, and thyme until herbs are finely chopped.

Run your hand under the skin to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin.

Rub the skin of the turkey with the browning sauce (promotes even browning but doesn't add flavor), then the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.

Flip the turkey over so it is open and skin-side down. Sprinkle with salt and pepper.

Preheat oven to 300 F.

Spread bread stuffing evenly over turkey cavity. Place duck on top of bread stuffing, skin-side down.

Spread cranberry nut stuffing on top of open duck cavity. Top with chicken, skin-side down.

Spread cornbread stuffing on top of open chicken cavity. Skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed. Repeat process with the turkey. Carefully turn the turducken over, so it is seam-side down and breast-side up. Remove all skewers except the last one holding the turkey together.

Place turducken in a heavy roaster. Roast 3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165 F. Baste once per hour with pan juices. If turducken begins to get too brown, tent loosely with heavy-duty aluminum foil that has been coated with vegetable spray.

Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer.