Title : HOW TO MAKE TURDUCKEN ROULADE
link : HOW TO MAKE TURDUCKEN ROULADE
HOW TO MAKE TURDUCKEN ROULADE
TURDUCKEN ROULADE
Material:
• 1 boneless, skinless chicken
• "Binels 1 Skinless duck breast
• 1 bone Turkey Breast, skin, see notes
• 1 large piece of chicken skin option, see notes
• 1-2 tablespoons of transglotaminasi, see notes
• Salt and freshly ground pepper
Step:
I
slaughtered a duck in duck breast, duck skin full sound preservation
use as skin Roald. You can use the skin from Turkey Breast "" you can
buy if you want to keep it simple to buy chickens, ducks, and "Turkey
Breast". Transglutaminase can (meat glue), the enzyme they use when they
make deli meat "glue" together the flesh. If you don't want to go this
route, you can only restore everything tightly together. Probably won't
hold together as well, but you will still have 3 meat sous vide Roald.
Ducks:
1. Remove skin from ducks in one large piece. Set aside. Carving the breasts. Keeping your legs and bones for stock or for other uses.
2. Butterfly both breasts, trying to cut the meat into even thickness. As each goal of meat is the same thickness as they roll up nicely. Pound the meat lightly, if necessary. Season both sides with salt and pepper.
3.
starting with the chicken and sprinkle lightly with even layer of
transglotaminasi (you should probably wear gloves for this). Roll up tightly, jelly-roll style.
4.
put duck and lightly sprinkle a layer even from transglotaminasi. Place
the roll the chicken in the middle and roll up tightly.
5.
Turkey plots and lightly sprinkle a layer even from transglotaminasi.
Roll chicken-duck in the middle and roll up tightly. At this point, you
need to attach the skin to roll. Planning for the skin, and you've got
it, and lightly sprinkle a layer even from transglotaminasi. Put in
tordokin in the Center and wrap the skin around the roll meatballs
evenly as possible.
6. planning a large sheet of plastic so tightly roll. Use a toothpick to poke some holes in the plastic. This will help to remove any air bubbles that may become trapped.
Roll up on him again, and as far as possible. Basically you want tight
as possible until that defeat touching all the meat so you can do it
transglotaminasi and glue everything together. As soon as tight as they
would get everything, put a roll in the fridge overnight.
If you use the Turkey skin ":
1)
make sure "Turkey Breast like a lot of skin. Leave the skin intact,
butterflying carefully, taking care not to separate the skin in any way.
2) repeat above steps, skipping out on a duck skin transplant.
3)
Cook: the next day, you could've rolled nice and tight. Remove the
plastic wrap and place in the bag can be closed space. Use a sealer
vacuum, vacuum seal bag tightly according to the manufacturer's
instructions; make sure that you have an airtight seal, smooth.
See
setting up 4) mite immersion Circulator for use according to the
manufacturer's instructions. Heat water to 150 ° f. put the bag in the
circulating water and cook for 4 hours. Check the temperature with a
thermometer reading. It should come up to 165 degrees Fahrenheit. If
necessary, remove from bag, Roald Dahl on the roasting dish, and finish
in oven 170 degrees f for one hour until Center reaches 165 degrees
Fahrenheit.
5 lightly pat dry with paper towels and Roald Dahl) heat a cast iron skillet over medium heat. Crisp up skin, flipping as needed, until deep golden. Let rest for 10 minutes before slicing into 1/2 inch thick slices. Enjoy!