No products in the cart.
What is a Tur-duck-en Never has a culinary item caused such a commotion! Imagine taking a de-boned Turkey Duck Chicken and combining them to make one entre! This delicious delicacy is health conscious as the fat skin from the chicken duck are removed. The three meats are separated by layers of homemade stuffing seasoned with La Boucheries special blend of spices. No MSG! Product Wt. 15- 16 lbs. Serves approx 15-20. Dirty Rice: Ground pork onions celery bell pepper black pepper red pepper and La Boucheries own homemade roux are slowly cooked and smothered for several hours. Our own special blend of seasoning is added to ensure a very flavorful stock. During this time natural long grain white rice is prepared. All the above is then mixed by hand cooled to USDA guidelines and added to the poultry. A Cajun favorite! Ingredients: turkey water rice duck meat chicken meat pork turkey and/or chicken gizzards roux corn oil beer yellow onion celery green bell pepper green onion chopped garlic salt black pepper red pepper. Allergens: Wheat Tur-Duc-Ken Tur-Por-Ken Cooking Directions: Keep product frozen until ready to use. Thawing Instructions: Remove from box place in a pan thaw in the refrigerator approximately 3 1/2 days prior to cooking. Quick Thaw Method: Leave wrapper on bird and place in cold water for 6-8 hours. Remove plastic bag and place completely thawed bird breast side up or string side down in a greased roasting pan making sure the bird does not touch the sides. The legs and wings cook faster so place foil over these areas and then loosely cover the entire bird with a tent of aluminum foil. The foil should not be tucked in just tented over entire bird. Preheat oven to 350. Bake approximately 3 1/2 to 4 hours or until the skin is golden brown in color basting with butter occasionally. Remove from oven and discard the foil. Allow the tur-duc-ken to firm up before transferring and carving by letting it rest appro