About Chris/ The Fat Cow
Located in Langley BC, The Fat Cow and Oyster Bar is Langley’s little secret. Open for dinner we focus on fresh local ingredients featuring local farmers and local producers. We compliment our unique raw oyster selection and gourmet entrees with a sommelier chosen wine list, as well as a HUGE craft beer selection and some unusual cocktails. We support local artists with live music every Friday and Saturday night. So if you are looking for affordable, upscale dining in Langley, The Fat Cow and Oyster Bar should be on your ‘must go’ restaurant list.
Tur-duck-en Roll
Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey.
But the tradition of putting birds into other birds can be traced back to earlier European history. One of the most notable being the rôti sans pareil consisting of 17 different birds starting with a garden warbler and ending with a bustard made in 1807 by Grimod de La Renière for a royal feast. This is still not the oldest evidence of the tradition. Similar creations were made by the Romans.
A Turducken will feed upwards of 20 to 25 people so this recipe is for a more intimate it will feed 6 – 8 people and is much much easier to make
Start with the staples
1 – Double Turkey Breast
1 – Duck Breast (Skin on or off)
1 – Chicken Breast
3 Cups of your favorite Stuffing (this can be any kind of stuffing eg. Sausage, Corn Bread, Store bought, homemade)
Salt and Pepper
Butterfly turkey breast and with a heavy mallet or rolling pin pound to an even thickness of about 1/2-inch. Similarly pound duck breast and chicken breast. On top of 2 sheets of Saran-Wrap Lay out turkey breast with a layer of stuffing. Lay duck breast on top and cover with additional stuffing. Top with chicken breast and cover with remaining stuffing. Roll up tightly, jelly-roll style. By taking the first layer of Saran-wrap you should be able to roll up the bird and tie the ends to make sure it is tight. Store in Fridge overnight or in freezer for about 45 minutes to set up. Tie like a roast.
Bake at 350 degrees until internal temperature reaches 155 degrees, about 1 and 1/2 hours. Basting every 30 minutes will keep it moist. Remove from oven, let rest 20 minutes.
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