In the Chinese New Year spirit, roast duck
Years ago, I made a promse to myself that I would attempt to create the Frankensteinian culinary monstrosity that is a turducken following my tenth roast bird.
In recent years, I've lost track of what number I'm actually at, but I'm fairly certain that the roast duck I made last night is either the tenth, or over.
So, do I feel courageous enough to attempt the fabled turducken? In a word, no. Not yet, but the siren's call of a tri-fowl concoction will not be forever denied.
I do think I'll try my hand at a duck confit some time in the near future 'though.
Labels: Food
posted by ghanima @ 11:44 am
4 comments
4 Comments:
Would it be appropriate do deep fry a turduckin or would that just not work?
Maybe next year I could hold a kick-off party for the Daytona 500 by deep frying a turduckin. We can have an official redneck day! :)
Given that a finished turducken weighs in around 25lbs, and fills up a large aluminum roasting pan, I'm going to say that deep-frying might not be the best way to cook one. Plus, it would take forever.
As cool as a deep fried Turducken sounds I'm inclinded to agree.. Considering how thick and dense a turducken would be I imagine trying to fry one would leave you with a very raw chicken on the inside or a very burnt Turkey on the outside.
Yeah, that's sort of what I figured. :(
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