"Korean Turducken Roulade is Reinvented and Readily Made....!"

Korean Turducken

Ingredients:

1 boneless skinless chicken breast

1 boneless skinless duck breast

1 boneless skinless turkey breast

1-2 tblsp transglutaminase (meat glue)

1 tblsp salt

3 1/2 tblsp light fish sauce

1/4 c minced garlic

1/2 tblsp ginger powder

2 tblsp raw sugar

3/4 c onion, finely grated

Instructions:

1. Pound the breast meat, each well, flat.

2. Mix the spices or seasonings and rub in thoroughly on either side and keep in fridge for 2 hrs at 5 deg C.

3. With plastic gloves apply the meat glue on the surface and successively roll the chicken tightly, then in the middle the duck tightly following, and finally the turkey, then applying a vacuum plastic wrap with a vacuum pump and pack thoroughly and pierce with toothpick to make sure air bubbles are eliminated. To set leave in fridge overnite at 5 deg C.

4. Cooking: Take the vacuum packed roulade add boil in water for 4 hrs. Check the temp. to 165 deg F in the meat.

5. Cooking: Replace the roulade in a roasting dish for 1 hr until 165 deg F is reached in the meat.

6. Cooking: Brown to golden in a cast iron pan over medium heat.

Serving Suggestion:

Take the rouladen and slice into 1/2" thick slices and lay on their backs with a bed of lettuce and cherry tomatoes for trimming.