Wednesday, December 28, 2011

A very spa-ducken Christmas - the result

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

Saturday, December 24, 2011

It is a very spa-ducken Christmas - pt 2

Ah Christmas Eve. Where shoppers leap for the last sprig of rosemary and fret with traditional pre-Christmas spirit over the misplaced shopping list left forgotten in a supermarket aisle.

Meanwhile, in our little flat, the very spa-ducken Christmas is well on its way.

But first, to get into the spirit of the season, some festive decorations.

And in preparation for the cooking of the great feast the birds are deboned.

And the stuffing prepared.

As you can see I'm taking a bit of an Asian twist using my favourite staple, sticky rice and Chinese sausage.

Tomorrow the cooking and feasting.

Merry Christmas everyone! We'll be posting the final spa-ducken results after the holidays. In the meantime to all a good night.