The final verdict, spa-ducken is tasty.
It was a good feat, even though the final glaze turned out a little bit burnt but the rest was 100% fine. Definitely a great experience, but probably not something we'll try again - even though my boyfriend's brother, who is in charge of hosting Christmas next year suggested I bring the main. Yeah, right.
So happy holidays all and see you in the new year. Here's to a delightful and delicious 2012.
Spatchcock, deboned completely
Medium sized chicken, deboned completely
Medium sized duck, deboned with wings and legs in place
Sticky rice and chinese sausage stuffing
1/2 bunch thyme
Few sprigs of oregano
Rice wine and stock for roasting
Pre-heat oven to 160 degrees.
Start with the duck laid out flat skin down. Spoon a liberal amount of stuffing on meat and spread evenly.
Place chicken on top skin side down and repeat with stuffing. For the final spatchcock layer, I put in thyme and oregano.
Carefully wrap the birds around each other, trimming the meat that doesn't fit. (who knew chicken breasts were si large???) Secure the final wrapped birds with twine and toothpicks to close the opening.
Lay in roasting tray skin side up. Garnish with vegetables. Pour rice wine and stock over the top. Cover and place in oven.
Roast for 3.5 hours, removing the foul for the last 30 minutes and bringing the. Temperature up to 200 degrees. You can glaze with soy, oyster sauce and honey if you wish. Rest for 20 minutes before serving.
Before glazing bit blurry