CJ Jacobson, chef at The Yard, has a turducken on his menu. CJ sous vides the duck in his recipe, and adds fois gras. A traditional turducken consists of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey, hence the name, a mash up of turkey, duck and chicken.
Michael Cirino of A Razor A Shiny Knife’s uses molecular gastronomy in his cheeky approach to turducken where quail eggs replace the duck. Check out the recipe, after the jump.
Sous Vide Turducken
Recipe by Michael Cirino, A Razor, A Shiny Knife
Special equipment: an immersion circulator and vacuum sealer
Step 1. Roll up the meat
1/2 turkey breast
1/2 duck breast
1/2 chicken breast
6 quail eggs
100 g Activa RM transglutaminase
10 g salt
In a small pot, boil the quail eggs for five minutes. Cool them down and remove the shells.
Remove skin from the breasts and set aside for later use. Butterfly the breasts and lay the sheets of meat flat. Season each with salt. Then use a mesh strainer to sprinkle transglutaminase over the meat as though you were powdering it with sugar.
Layer the duck on top of the turkey and the chicken on top of that. Place the cooked quail eggs in a straight line on top of the stack. Roll the stack over the quail eggs as though you were making sushi.
Step 2. Sous-vide it
Put the roll into a vacuum bag and seal in a vacuum chamber set to high. Reshape the bag into a roll and drop in an immersion circulator. Cook at 72°C for three hours.
Step 3. Sear it
In a nonstick pan, press the reserved chicken and turkey skins flat and cook on low heat. Remove when golden brown and crispy. Season with salt.
Remove the turducken roll from the bag and slice it from the narrow end as though it were salami.
Sear the slices in a nonstick pan until they are golden brown. Serve with crispy skins and sous-vide stuffing (recipe below).
100 g onions, sliced
100 g carrots, sliced
100 g celery, sliced
50 g slab bacon, cubed
200 g baguette, cubed
100 g eggs
50 g turkey stock
20 g salt
In a nonstick pan, brown the bacon; then strain and reserve the meat. Use the bacon fat to sauté the vegetables; then place them in a bowl with the bacon, bread, eggs and stock. Mix together and place in a vacuum bag. Seal it in a vacuum chamber set on low.