BaBoDuChicKeyIlle

New Orleans is the home to the famous TurDucken, a chicken stuffed inside a duck, inside a turkey. So for Thanksgiving 2013 I knew I had to pay homage to that glutenous masterpiece.  But the party I was going too was only about a dozen people. No way could I use a whole turkey. Also, the traditional TurDucken was significantly lacking in porcine products.

A trip to the grocery and I was inspired;

BaBoDuChicKeyIlle it would be.
Ba, Bacon
Bo, Boudin.
Du, Duck
Doe, a deer, a female deer.  No wait that is a song, never mind.
Chic, Chicken,
Key, Turkey
Ille, for the most delicious of all that New Orleans has to offer Andouille.

Bacon was shingled on large sheet of plastic and sprinkled with transglutaminase (Meat Glue). The chicken was boned out and laid flat.  More meat glue and the boneless skinless turkey breast is added in the center.  Flanked either side by Boudin and Andouille. The duck breasts were added to either end, skin side out to allow it to be rendered and crisped as God intended its skin to be.

Wrap, torchon, vacuum pack, Sous Vide at 150*F overnight. Beer bottle shown for scale only, I promise...

The day off thanksgiving, pull out of it's plastic wrap, truss to hold everything in place.  Pat dry and 20 mins in a 500*F oven to bring to crispy goodness.

 

Enjoy with a side of  Lipitor.