Chef Paul Morrison and Executive Chef Patrick Quakenbush of Zed 451 demonstrate how to prepare the a personalized turducken terrine. Learn how to prepare a unique and popular main course for your next holiday dinner!
803 per serving
- 2 ounces turkey breast, cut with ring mold and pounded thin
- 2 ounces duck breast, cut with ring mold and pounded thin
- 2 ounces chicken breast, cut with ring mold and pounded thin
- 2 tablespoons cranberry chutney, (http://youtu.be/PWLzuDMlCzQ)
- 3 tablespoons cheddar biscuit stuffing, (recipe in video)
- 2 tablespoons turkey veloute, (recipe in video)
- 6 cup water
Prepare the Birds
Take duck breast and score the fat cap. Render the fat cap under very low heat until cap is gone and cool. Place duck breast between two pieces of plastic wrap and pound thin about " using a meat mallet. Cut out round pieces using a 3" ring mold (do the same with the raw chicken and turkey), reserve.
Prepare the Pans
Using a piece of cardboard, cut a 3" round piece the same size as your ring mold and cover with aluminum foil. Place the covered cardboard into the bottom of the ring mold and cover the bottom outside of the mold with foil. This will stop the water from seeping in the mold while cooking. Place the ring mold inside of a 2-inch hotel pan. Spray the inside of the ring mold with non-stick spray.
Layer the Birds
Lay the thin turkey breast inside the ring mold at the bottom. On top of that, place 1.5 T of stuffing, then 1 T of cranberry chutney. Spread evenly. Next, lay the chicken on top of the chutney. The chutney will work as edible glue. Repeat the steps with the stuffing and chutney. Last, top with the duck breast.
Cook the Terrine
Once ring mold is full, pour water in hotel pan. The water should be 1/3 of the way up the ring mold. Cover with aluminum foil and bake at 350 degrees Fahrenheit for 30-35 min or until it reaches an internal temperature of 165 degrees.
Finish with the Turkey Veloute. First circle the plate, then zig zag over the top. Garnish with watercress salad.