The famous ducken

This is the famous ducken. First made by Bjarni and Ragnar on Saturday, January 22, 2011.

It is divine!

Materials:

1 Duck
1 Chicken
A packet of bacon

2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1/2 cup melted butter

Stuffing:

bread crumbs (from the baker!)

Dried apricots

Raisins

Bacon

Olive Oil

Thyme

Rosemary

Paprica

Garlic

Onion powder

Salt

Pepper

2 raw eggs

Method:

1. Debone the chicken and the duck.

Detailed instructions on how to debone a turkey are found here. They are summarized below.

Use heavy shears to cut across the back of the bird. Crack it open, exposing the inside of bird.

Using a small paring knife and your fingers to remove the bones. Try not to pierce the skin of front side of

the bird.

Throw all bones into a pot. You can use them to make stock.

1a. The chicken

Take all bones from the chicken. Cut off the wings of the chicken with the heavy shears.

1.b. The duck

Remove all bones except the legs and the wings.

2. Make the stuffing

Started with 1 and a half cups crumbs and then added the other ingredients. No firm instructions as to how much of anything should be in there - just play it by ear. Other ingredients to consider: Nuts and mushrooms.

3. Assemble the ducken

The following pictures are from this turducken recipe. The procedure we used was:

1. Lay the deboned duck with the skin side down.

2. Put a single layer of bacon, covering the inside of the duck.

3. Put a layer of stuffing on top of the bacon.

4. Put the deboned chicken on top of the stuffing, skin side down.

5. Put a second layer of stuffing on top of the chicken.

6. Close the chicken by folding it and sticking a metal skewer through its back.

7. Close the duck by folding it and sticking a metal skewer through its back.

8. Remove the skewer from the chicken. Leave the skewer in the duck.

9. Rub salt, pepper, and paprika into the skin of the duck on its back side.

10. Place breast side up in a roasting pan.

11. Rub salt, pepper, and paprika into the skin of the breast side.

12. Roast the ducken.

Chicken open skin side down

A layer of stuffing is put on top of chicken

A skewer is used to close up chicken

A second skewer is used to close the duck around the chicken

4. Roast the ducken
These directions are taken from this roast duck recipe.

• Preheat oven to 375 degrees F (190 degrees C).
• Roast ducken in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.

Cook until the internal temperature reaches 74 degrees C.