qua-duc-ant

Phil V.

Phil V.

New member
I was wondering if anybody has ever tried any?It's quail,duck,and pheasant meat done like the turduken.
 
As paltry as Pheasants have been this year out here, Quail are even more scarce. I'd have to settle for ph-row-pie (Pheas, Crow, & Magpie . . . would have thrown a duck in there, but it didn't sound socially-acceptable for younger chefs.). Your idea sounds delectable, however. Maybe I'll try grabbit (Goose & de-boned Cottontail Rabbit); lots of those around . . .
 
How the hell do those guys debone the birds whole? I consider myself a decent chef and good with a knife but I just can't quite figure it out.
 
As a butcher I have to say I hate making turdukens. I was taught to debone from the back. We as an extra step also put a thin layer of stuffing in between each bird. At the end of the process we use butcher string to tie all of it together. Boning a bird out from the back means all the strings are hidden. Its time consuming but people seem to like it.
 
You must log in or register to reply here.
Back
Top