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Turducken


TURDUCKEN6

Roast Turducken with Figs & Plums by Nataniël
(deboned chicken, duck and turkey roast)

Ingredients
•1 Turducken, defrosted (4-5kg each) (exclusive to Checkers)
•1 cup marmalade
•6–8 fresh, firm plums
•6–8 ripe figs
•Golden syrup in a squeeze bottle
•Toothpicks

For the Boozy Berry Sauce:
1 x 350 g jar of stem ginger in syrup
•500 g cranberries or any red berry
(avoid dark berries- blueberries, tayberries, mulberries)

•defrost slightly if using frozen berries
•1 cup port

Preparation Oven
For the turducken:

Preheat the oven to 180 ºC. Place Turducken in a large roasting tray and cover with 2 layers of foil. Roast at 180 ºC for 3 ½ hours. Take out of the oven and remove the foil. Rest for 10 minutes.

For the glazing:
Increase the oven temperature to 200 ºC. Remove the Turducken net – use a pair of scissors to help you. Brush all over with the marmalade to make a sticky surface. Slice plums and figs and paste the slices onto the bird. Use toothpicks to spear fruit and keep them in place. Drizzle over some syrup and put back into the 200 ºC oven for 30 minutes. Check the roast every 5 minutes to make sure it’s not burning. Drizzle with syrup every 10 minutes to produce a glossy finish. Remove from the oven, take out the toothpicks and carve. Serve on a platter decorated with fig leaves, fresh figs and plum halves. Pass berry sauce around in a gravy boat.

Preparation Weber

For the turducken:
Place about 2 stacks of charcoal along the sides of the Weber and position a drip tray above this. Once the charcoal has reached the right heat, wrap your Turducken in foil, place on the drip tray and close the Weber’s lid. Be sure to leave the air vents open to create suction and check on your Turducken regularly so it does not overcook. After 2-3 hours of cooking time, test the Turducken by poking it with a thin skewer. If the juices run clear then you know that it’s ready.

For the glazing:
Unwrap your Turducken from the foil and generously glaze it with the marmalade to make a sticky surface. Slice plums and figs and paste the slices onto the bird. Use toothpicks to spear fruit and keep them in place. Drizzle over some syrup and put back into the Weber for about 30 minutes, drizzle with syrup every 10 minutes to produce a glassy finish. Remove from the Weber and let it rest for a few minutes before carving. Serve on a platter decorated with fig leaves, fresh figs and plum halves.

Preparation Sauce

For the boozy berry sauce:
Drain the syrup from the ginger and reserve. Put stem ginger and berries in a food processor and whizz to purée. Tip into a pot over a medium heat and add the port and reserved ginger syrup. Simmer for 20 minutes, stirring occasionally, until thick and glossy. Sieve if you want a smooth gravy. Season to taste and serve with the roast.

Preparation time: 5 hours

Cooking Instructions for TURDUCKEN

ADAPTED FROM: http://www.theoriginalturducken.com/cooking-instructions

Cooking your Original Turducken

To defrost, you can simply thaw your Turducken in the refrigerator for 5 days or for rapid thawing place in sink or bucket with running cool water for 24 – 36 hours.

1. Low Temperature Cooking – Conventional Oven (Most Popular Method)

Heat oven to 220°F.  Place the bird on a rack and put it in an oven pan and set it in the centre of the oven and bake until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook.  Please allow approx. 60 – 75 mins per kilogram. e.g. a 5 kg Turducken may take up to 7 hrs.

Note: there’s no need to baste or cover with foil, although many of our customers do prefer to have their turducken covered in foil for the first 2 – 4 hours of cooking.  If bird is not elevated on a rack, accumulated drippings may have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil.

2. Slow Cooker – ‘Crock Pot’

Set slow cooker to ‘high’.  Place your turducken inside and close the lid.  After 1.5 -2hrs change setting to ‘low’ and cook until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook.  Please allow approx. 60 – 75 mins per kilogram. e.g. a 5 kg Turducken may take up to 7 hrs.

3. Barbeque – Outdoor Grill

Ensure propane tank is full.  Light grill.  For best results keep one burner switched to OFF. (Ex, one a two burner BBQ keep one side off; on a three burner BBQ keep the middle burner off.)  Bring temperature inside grill up to a constant 220°F.  Place foil wrapped turducken directly above the burner that has been switched off so it is not over direct flame. Close lid and cook until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook.  Please allow approx. 60 – 75 mins per kilogram. e.g. a 5 kg Turducken may take up to 7 hrs.

Note:  Many BBQs are difficult to ensure a constant temperature.  Check frequently for high flames and flare ups.  Check internal temperature often.

4. High Temperature Cooking – Conventional Oven

Heat oven to 350°F.  Place the bird on a rack and put it in an oven pan, or if you don’t have a rack – cut up a couple of carrots, onions and celery, put in an oven pan, place your Turducken on top of the veggies, add some white wine and water in and set it in the centre of the oven and bake until internal temperature exceeds 165°F.

Cooking time:  Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Please allow approx. 30 – 45 mins per kilogram. e.g. a 5 kg Turducken would take up to 4 hrs.

Note:  Using a high temperature we recommend basting the Turducken during its roasting time every ½ hour to keep it nice and moist. Use its own drippings mixed with water and white wine.

IMPORTANT NOTES:

Your Turducken is fragile when hot. This bird has no bone structure to hold it shape. Be sure to keep it on or in it’s cooking container. Remove the Turducken carefully from the oven/grill/slow cooker cover immediately in foil and allow it to rest for at least 30 min before moving or serving. Meanwhile, you may want to make some gravy with some of the drippings. With strong spatulas inserted underneath (remember there are no bones to support the bird’s structure), carefully transfer the Turducken to a serving platter or cutting board. Remove the stitching by pulling on one end of the twine while holding the Turducken and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three meats. Please refer to carving diagram on the label.

Please calculate approx. 0.3 – 0.4 kg per person.

Cooking your Turducken Premium Roast

To defrost, you can simply thaw your Turducken Premium Roast in the refrigerator for 3 – 4 days or for rapid thawing place in sink or bucket with running cool water for 24 – 30 hours.

1. Low Temperature Cooking – Conventional Oven (Most Popular Method)

Heat oven to 220°F.  Many prefer to cover or wrap roast in foil, but this is not necessary. Place the roast on a rack and put it in an oven pan and set it in the centre of the oven and bake until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your turducken to cook. Approx 5 – 6.5 hrs.  e.g. a 3 kg / 6.5 lb Roast may take up to 6.5 hrs.

Note: there’s no need to baste, or cover with foil although many of our customers do prefer to have their roast covered in foil for the first 2 – 4 hours of cooking.  If roast is not elevated on a rack, accumulated drippings may have to be removed from the pan every few hours so that the lower portion does not deep fry in the hot oil.

2. Slow Cooker – ‘Crock Pot’

Set slow cooker to ‘high’.  Place your roast inside and close the lid.  After 1.5 -2hrs change setting to ‘low’ and cook until internal temperature exceeds 165°F.
Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your roast to cook. e.g. a 3 kg / 6.5 lb Roast may take up to 6.5 hrs.

3. Barbeque – Outdoor Grill

Ensure propane tank is full.  Light grill.  For best results keep one burner switched to OFF. (Ex, one a two burner BBQ keep one side off; on a three burner BBQ keep the middle burner off.)  Bring temperature inside grill up to a constant 220°F.  Place foil wrapped roast directly above the burner that has been switched off so it is not over direct flame. Close lid and cook until internal temperature exceeds 165°F.

Cooking time: Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your roast to cook.  e.g. a 3 kg / 6.5 lb Roast may take up to 6.5 hrs.

Note:  Many BBQs are difficult to ensure a constant temperature.  Check frequently for high flames and flare ups.  Check internal temperature often.

4. High Temperature Cooking – Conventional Oven

Heat oven to 350°F.  Place the roast on a rack and put it in an oven pan, or if you don’t have a rack – cut up a couple of carrots, onions and celery, put in an oven pan, place your roast on top of the veggies, add some white wine and water in and set it in the centre of the oven and bake until internal temperature exceeds 165°F.

Cooking time:  Internal temperature is the best indicator.  As long as it takes for the internal temperature to exceed 165°F is how long it takes for your roast to cook. e.g. a 3 kg / 6.5 lb Roast may take up to 4 hrs.

Note:  Using a high temperature we recommend checking the internal temperature often as well as basting the roast during its roasting time every ½ hour to keep it nice and moist. Use its own drippings mixed with water and white wine.

IMPORTANT NOTES:

Your Turducken Premium Roast is fragile when hot. This roast has no bone structure to hold it shape. Be sure to keep it on or in it’s cooking container. Remove the roast carefully from the oven/grill/slow cooker cover immediately in foil and allow it to rest for at least 30 min before moving or serving. Meanwhile, you may want to make some gravy with some of the drippings. With strong spatulas inserted underneath (remember there are no bones to support the roast’s structure), carefully transfer the roast to a serving platter or cutting board. Remove the netting by making a cut with scissors down the middle and then carefully peel back.  You may wish to present it to your guests before/while carving. Be sure to make your slices crosswise so that each slice contains all three meats.

 

http://www.theoriginalturducken.com/cooking-instructions

Eend


Geroosterde Eend - Foto bionicgrrrl

Geroosterde Eend – Foto bionicgrrrl

GEROOSTERDE EEND
JP Du Plessis
Pasella

4 eendborsies, in filette gesny en vet verwyder
sout en varsgemaalde swart peper

Sous
1 k lemoensap, vars uitgedruk
8 e heuning
2 e sjerrie
knippie saffraan
1 t kardemom, fyngemaal
1 t swart peper, fyngemaal
2 k hoenderaftreksel
1 salot, gemaal
¼ t borrie
knippie gemmer, gemaal
sout en peper na smaak

Bring al die sousbestanddele tot kookpunt in ‘n klein kastrolletjie. Stel hitte laer en kook af tot stroperig.

Geur die eendfilette met sout en peper en braai in dikboompan – die vetkant eerste, totdat dit bruin en krakerig is. Seël vinnig aan die ander kant. Verwyder van hitte en bak 5 – 8 min in oondpand teen 180 C,
Haal uit oond en laat staan 5 minute op warm plek voordat dit in dun skyfies gesny word.
Bedien met sous, saffraanrys en groen aspersies

Saffraanrys

80 g botter
½ kaneelstokkie
5 heel kardemompeule, gekneus
1 huisie knoffel
3 heel swart peperkorrels, gemaal
200 g basmatirys, gewas en 3 ure geweek in soutwater
2 e pistasieneute, gekap
2 e pitlose rosyne
1 lekker vet knyppie saffraandrade, geweek in 4 e kookwater
seesout

Smelt die botter in pan, voeg die knoffel, kaneel, kardemom en swartpeper by en braai ongeveer 3 minute oor lae hitte.
Dreineer die rys, voeg by die botter en roer 1 minuut goed deur.
Stel hitte hoër, voeg die neute, rosyne en saffraan by en gooi genoeg water by om die rys te bedek.
Geur met sout en maak stewig toe met deksel.
Bring tot kookpunt en prut 5 minute. Verwyder deksel, en bedruip die saffraanwater.
Sit deksel terug, stel hitte tot laag en kook vir nog 5 – 8 minute

Lemoen Eend - Sarie

Lemoen Eend – Sarie

LEMOEN EEND
Deur Barbara Joubert, SARIE KOS

Sit voor met kapokaartappels en ’n groenslaai.
(4 – 6 porsies)

1 heel eend
5 lemoene
2 heel kaneelstokke
sout en varsgemaalde swartpeper
100 g ligte bruinsuiker
125 ml appelwynasyn
80 ml brandewyn
Verhit jou oond tot 160 °C. Vul die holte van die eend met een lemoen en die kaneelstokke. Geur die eend met sout en swartpeper. Prik die vleis met ’n vurk of skerp messie. Plaas die eend op ’n rakkie in ’n oondroosterbak. Rooster vir ’n uur. Draai dit ná ’n halfuur om. Rasper intussen die skil van die ander 4 lemoene en druk die sap uit. Blansjeer die skil vir 1 minuut in kookwater. Dreineer en gooi in koue water. Smelt die bruinsuiker in ’n pan tot dit gekaramelliseer het. Voeg die asyn by en kook vir 3 minute. Gooi die brandewyn, lemoensap en skil by en kook vir nog 3 minute. Verhoog die oondtemperatuur na 180 °C. Verf van die sous ná die eerste uur oor die eend en rooster verder vir 1 uur, terwyl jy so elke 10 minute nog sous oorverf. Die vel moet bruin en bros word. Vir die mooi kan jy twee dun lemoenskyfies vinnig in botter braai vir garnering.

 

HEUNING-EEND MET APPELS

SARIE – Mei 2008

As jy nie eendborsies in die hande kan kry nie, kan jy gewone hoenderborsies gebruik. Jy sal maar self die hoenderborsies moet ontbeen, want jy moet die vel behou

(6 porsies)

3 appels, gehalveer

70 ml brandewyn

1 ml fyn kaneel

1 ml fyn gemmer

170 ml heuning

4 knoffelhuisies, fyngedruk

6 vars salieblare

15 ml olyfolie

6 ontbeende eendborsies, vel net deurgesny

100 ml hoenderaftreksel

sout en vars gemaalde swartpeper na smaak

Verhit die oond tot 180 °C. Meng die gehalveerde appels, brandewyn, knoffel, kaneel, gemmer en heuning saam in ’n bak. Sny so 4 kepe in die eendborsies se vel. Dit moet net deur die vel gesny wees, nie diep in die vleis self nie.

Verhit die olyfolie in ’n pan wat jy in die oond kan sit. Plaas die eendborsies velkant onder in die pan en braai vir so 5 minute voor jy dit omdraai. Braai vir nog so 5 minute. Geur met sout en vars gemaalde swartpeper. Voeg die appelmengsel en hoenderaftreksel by. Laat dit vir sowat 5 minute kook en voeg die vars salieblare by. Plaas in die warm oond en rooster verder vir 25 – 30 minute tot die sous effens afgekook het. Sit voor saam met kapokaartappels. Dis veral lekker om die sous oor die aartappels te skep.

 

 

Maureen Adendorff Van Os

DUCK IN ORANGE SAUCE

How to make duck with orange sauce:

Of course in French this would be Duck a l’orange and is an absolutely fundamental dish in French cuisine.

Ingredients

1 whole duck

3 oranges

2 onions peeled

2 tablespoons cornflour

1 bay leaf

salt

pepper

Method

Put the giblets to simmer in 1 pint water with one of the onions and some salt and pepper.

Put the other onion and one chopped orange inside the duck.

Cook the duck on a wire rack in a roasting tin at 200 degrees C. (see temperature conversions) (for a 5-6lb duck) allowing 15 minutes per lb and an extra 15 minutes at the end of cooking or for a 4lb duck 20 minutes per lb and an extra 20 minutes at the end.

Cut the zest from the two remaining oranges and put it in a pan with 1/2 pint water.

Bring to the boil, take off the heat and stand for about 30 minutes.

Strain, reserving half of the zest.

Shred this very finely.

Add the giblet stock to make orange liquid up to 1 1/2 pints.

Add the shredded zest to this.

Blend the cornflour with a little cooked fat from the duck.

Add this to the 1 1/2 pints of liquid.

Bring to the boil and simmer, stirring for about 4 minutes.

Take the orange and onion out of the duck and serve with the sauce.