Goose goose duck pigeon
The 1891 newspaper article French Legends Of The Table offers Quail à la Talleyrand: Īnother version of the dish is credited to French diplomat and gourmand Charles Maurice de Talleyrand-Périgord. The final bird is very small but large enough to just hold an olive it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds.Īn early form of the recipe was "Pandora's cushion", a goose stuffed with a chicken stuffed with a quail. In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynière presents his rôti sans pareil ("roast without equal")-a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler-although he states that, since similar roasts were produced by ancient Romans, the rôti sans pareil was not entirely novel. Gooducken is a goose stuffed with a duck, which is in turn stuffed with a chicken. The Pure Meat Company offered a five-bird roast (a goose, a turkey, a chicken, a pheasant, and a pigeon, stuffed with sausage), described as a modern revival of the traditional Yorkshire Christmas pie, in 1989 and a three-bird roast (a duck stuffed with chicken stuffed with a pigeon, with sage and apple stuffing) in 1990. In the United Kingdom, a turducken is a type of ballotine called a "three-bird roast" or a "royal roast". The most common claimant is Hebert's Specialty Meats in Maurice, Louisiana, whose owners Junior and Sammy Hebert say they created it in 1985 "when a local man brought his own birds to their shop and asked the brothers to create the medley". Ĭredit for the creation of the turducken is uncertain, though it is generally agreed to have been popularized by Cajun chef Paul Prudhomme. On one occasion, the commentator sawed through a turducken with his bare hand, live in the booth, to demonstrate the turducken's contents. The turducken was popularized in America by John Madden, who evangelized about the unusual dish during NFL Thanksgiving Day games and, later, Monday Night Football broadcasts. The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing. The thoracic cavity of the chicken/game hen and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. The dish is a form of engastration, which is a recipe method in which one animal is stuffed inside the gastric passage of another-twofold in this instance.
![goose goose duck pigeon goose goose duck pigeon](https://st3.depositphotos.com/1033409/14168/v/950/depositphotos_141687190-stock-illustration-poultry-farming-chicken-duck-goose.jpg)
The word turducken combines turkey, duck, and chicken.
![goose goose duck pigeon goose goose duck pigeon](https://i.ytimg.com/vi/U34olFwlnvM/maxresdefault.jpg)
Gooducken is an English variant, replacing turkey with goose.
![goose goose duck pigeon goose goose duck pigeon](https://i.pinimg.com/originals/dd/ba/76/ddba763eff4ce3baad4401e480a51687.jpg)
Outside of the United States and Canada, it is known as a three-bird roast. Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Sausage-stuffed turducken cut into quarters to show the internal layers