okay, so this morning I decided that I wanted to cook something elaborate for dinner, as I have the entire day off. when I queried my gentleman friend as to what he might like, he decided he wanted duck-stuffed chicken. uhm... yeah. I have NO CLUE on where to start with this. Im thinking chicken breasts rolled up with duck breasts might be the best idea, but Im not sure. any ideas at all?

ummm...are you sure he wasn't joking? i know the southern delicacy "turducken" (chicken inside a duck inside a turkey) factors in a good deal of my own gourmet jokery...

What's the joke about "turducken"? It's supposed to be delicious.
>http://www.thesalmons.org/lynn/turducken.html


I think that sort of dish is a bit much for two people though. What about Chicken Kiev?
>http://www.gumbopages.com/food/russian/chix-kiev.html

i know he wasnt kidding. even if he was, I will do it anyway to show off. or whatever. we actually discussed the turducken, but alas, it is far too much for two of us.

modforpretend, if you're comfortable trying it, go for it! I thought about it for a bit and conferred with the great cook Spousal Unit.

Can you get ahold of deboned birds for this?

Since getting deboned birds may be a problem, how about stuffing a duck breast into a whole chicken and baking it?

You *could* do chicked breast stuffed with duck breast, but I dunno. I'd be a bit afraid of it drying out.

Wow. Kill 2-3 animals for just one meal. Great. If I were to make a gourmet treat I'd make an elaborate chocolate cake or something similar but that's just me.

well, I looked on epicurious, but they didnt really seem to have anything.....so how about taking a whole chicken breast (as in both of them together, not two separately iykwim) and slathering it with a melted butter, garlic, herbs of choice concoction - you might want to flatten it out a bit first - then flatten out some duck breasts, place on top of the chicken and roll up so that the duck is on the inside, you could go one further and do a bread stuffing type thing and put that on the inside of the duck or between the chicken and duck...roll it up and tie it with string if you like to keep its shape and cook like you would regular chicken.

melmelon- that's exactly what I was thinking... ... im not sure whether to skin the duck. with skin adds moisture, but will the fat not completely dissipate and then we have to deal with nasty duck fat- maybe putting some other stuffing (apple/cranberry/walnut) between the two will help out if I take the skin off the duck.

thanks!

sorry I didnt check this sooner.....how did it go? I think if you put the melted butter thing between the two that would help with moisture....a bread stuffing might take away moisture...therefore better in the middle. as for the duck fat...I would not have it in the middle, not too palatable, but I suppose you could remove it as you are eating it...OR you could reserve it and bake your duck stuffed chicken with the additional duck fat on top of the chicken skin, iykwim? Then maybe take it off before serving...its up to you.

yeah!!! it turned out awesome- here's what i wrote my my lj:

part chicken cordeon bleu, part gorgonzola-stuffed chicken, I created a fucking masterpiece (if I do say so, myself).

for two:

2 boneless skinless chicken breast halves, split and flattened
2 bonless duck breast halves, skinned and flattened
1/2 c gorgonzola
1/2 c chopped walnuts
1/3 c chopped dried cranberries
evoo
kitchen string

preheat the oven to 350.
mix together the gorgonzola, walnuts and cranberries in a small bowl. lay out the chicken breasts and spread a scant handful of gorgonzola mixture across the chicken, keeping within a half inch of all sides. place each duck breast atop each chicken breast. lay a handful of the gorgonzola mixture along the center of the duck breasts. wrap the sides of the chicken breasts inwards about a half inch and then roll up the chicken- much like you would a burrito. secure with kitchen string.

in a cast iron (or other oven/stovetop-proof pan), heat a good amount of evoo. brown all sides of the chicken rolls and then place in the oven for about 30 minutes.

I served this alongside the apricot/pistachio/couscous stuffing from Joy of Cooking, which is just a really nice fruity-nutty couscous side dish. we also had salads with walnuts, cranberries, and gorgonzola, some crusty bread, and some decent Zinfandel (Rabbit Ridge Paso Robles Westide 2001).

I was well impressed with myself!

OMG this sounds so F'ING GOOD! Kudos to you for such an intensive!! I might lean to making it with just chicken since in my n'hood I'd be hard pressed to find duck breast, but I bet it would still be MAD yummy.
I also am cooking tonight for a veggie friend, and what I made came out FABULOUS LY- curried coconut tofu, the recipe is on the latest cookbook thread on glitter. I am really proud of myself too b/c I NEVER work from recipes, but now I am trying to branch out.

Wow! That sounds wonderful!