"TURDUCKEN"

I was asked by a friend and the supplier of our garden herbs and products, to make a Turducken for their Christmas dinner. I thought that would be a great idea for dinners we like to do here. I know of a place not far from our restaurant which has free range ducks, turkeys, well most game birds anyway. After contacting them I found out what they feed the turkey, ducks and chickens. They are fed bush tomato, wheat grass, maize, carrots and all sorts of vegetables and some pellets.

Cool I thought to myself I am getting som inspiration here of what can pair well considering our christmas in Australia is over 35' c or 95 F, so the usual warming flavours are a little to heavy for the most part of Christmas. I decided to keep some indigenous flavours like Quangdong, Bush Tomato (akudujura) mountian pepper and murray river salt. To add to the interaction of customer and food I made like a feed bucket with red garnet olives maize croutons and a few other addictive flavours. The bucket is added with some lovely single malt whisky slightly warmed and flamed at the table. This toasts the items in the pale and gives them a new texture and flavour. To add to the toast scent I have also some Blue Gum Smoke Oil made into ta sand texture, some fresh shaved truffle and a pipette of truffle oil and duck fat render from the duck and turkey confit used for the stuffing. The customer can self baste the turducken at their own leisure. add some Jus strips, once the buring and smoking of the contents in the pale have extinguised, we simpley pour the contents onto the plate for the customer to enjoy
 and this is now my look on a TURDUCKEN