Name: Tuducken
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 8
Ingredients: 1.8 kilogram boned turkey buffe, butterflied; 1 double chicken breast, skin off, butterflied; 2 duck breast fillets, skin off, butterflied; 15 long slices prosciutto; 355 millilitre bottle apple cider; 2 tablespoon maple syrup; Stuffing; 2 tablespoon olive oil; 4 eschalots, finely chopped; 2 apples, cored, grated; 1/2 tablespoon shredded sage leaves; 1/2 teaspoon ground cinnamon; 1 cup fresh breadcrumbs; 1 tablespoon maple syrup; 1 egg, lightly beaten

Ingredients

1.8 kilogram boned turkey buffe, butterflied

1 double chicken breast, skin off, butterflied

2 duck breast fillets, skin off, butterflied

15 long slices prosciutto

355 millilitre bottle apple cider

2 tablespoon maple syrup

Stuffing

2 tablespoon olive oil

4 eschalots, finely chopped

2 apples, cored, grated

1/2 tablespoon shredded sage leaves

1/2 teaspoon ground cinnamon

1 cup fresh breadcrumbs

1 tablespoon maple syrup

1 egg, lightly beaten

Method

1.Preheat oven to 200°C. Lightly grease a medium baking dish.

2.Heat oil in a large frypan on medium. Saute eschallots for 1-2 minutes, until tender. Stir in apple, sage and cinnamon. Cook for 8 minutes, stirring occasionally. Add crumbs and syrup. Chill for 10 minutes. Then stir egg through.

3.Place turkey breast between two sheets of plastic wrap and pound with meat mallet until flat. Repeat with chicken and duck breasts.

4.Arrange prosciutto slices slightly overlapping to form a large rectangle. Place turkey breast on top followed by chicken and duck (see tip). Spread stuffing over 2/3 of meat.

5.Roll meat up firmly to enclose filling, ensuring prosciutto wraps around the outside. Truss with kitchen string at 2cm intervals to secure.

6.Place in dish and brush with oil. Pour 1 cup cider into pan. Bake for 1 hour 20 minutes, basting every 20 minutes. Brush with maple syrup and bake for a further 10 minutes. Rest, covered loosely in foil, for 15 minutes.

7.Meanwhile, strain pan juices into a small saucepan. Pour in remaining cider and simmer on medium for 8-10 minutes until reduced by half. Serve sliced roast with the cider gravy.

A turkey buffe is a turkey with the legs removed. It takes a shorter time to cook than a whole turkey and has white meat only If preferred, use a boned turkey buffe only (without chicken and duck), and follow the same instructions for stuffing and baking. Your butcher can bone and butterfly the meat for you, or use a sharp knife to slice horizontally 2/3 of the way through the centre of each breast and open out.
Note

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