Turducken with Whisky, Marmalade and Mustard Glaze
Turducken is a portmanteau of turkey, duck and chicken and is in fact a deboned chicken, stuffed into a deboned duck, which is stuffed into a deboned turkey. Turducken has become a seasonal favourite in South Africa and today Chef Niemand serves it with a whisky marmalade and mustard glaze.
| Ingredients | |
| 1 | Turducken |
| 500g | orange marmalade |
| 70g | Dijon mustard |
| 125ml | whisky |
| Half a teaspoon sea salt flakes | |
| 5ml | fresh thyme, chopped |
| 5ml | fresh ginger, crushed |
Method
- Prepare the Turducken as per package instructions.
- In the meantime, add the marmalade, mustard, whisky, herbs and salt to a saucepan over high heat and whisk to combine.
- Bring to the boil, reduce the heat to low and cook for 5 to 7 minutes or until thickened slightly.
- Strain and set aside.
- Just before the end of cooking time, remove the Turducken from the oven and cut off the netting.
- Drizzle the glaze over the
- Turducken and return to the oven until well browned.
