A traditional Turducken is a duck, stuck inside a chicken, stuck inside a turkey. There are complicated ways to de-bone the birds to get them to fit. In my version we will use Skinless, boneless breasts of chicken, turkey, and duck, rolled together Cordon Bleu style. Since it is holiday time I had no problem finding boneless chicken breasts, and turkey breasts in the grocery. They key was that I was able to find frozen duck breasts in te section where frozen ducks and geese were. Again, I think it was a holiday thing.
So, you take your breast meat. Put a breast on a cutting board, cover in plastic wrap. Take a rolling pin, and pound the breast down to about 1/4 inch thickness. You will need to make a couple of decisions here. because of the size of the breasts I had I decided to put chicken on teh outside and cut the larger turkey breast in half for layer 2. In retrospect, the turkey breasts were larger and I perhaps should have kept them whole and pounded the down large, and used them as outside. Be careful with your duck, it will be small and it will not take a lot of pounding.
When you have your meat pounded out you are ready to assemble. I chose to chop up a small amount of broccoli flowerettes and nuke them in the microwave. I used them and the traditional slice of swiss cheese and ham for the inside. I placed the chicken layer on a clean cutting board, put a layer of turkey breast, then duck, then swiss, then ham, then, broccoli. Roll it up carefully and pin the roll with tooth picks (I actually used some wooden shish-ka-bob sticks from summer barbecue). Season with salt and pepper to taste as you assemble.
Dredge your roll carefully in flour. Shake off excess. Dunk in an egg wash, finish with a roll in seasoned bread crumbs. Place rolled and breaded turducken in a pyrex baking dish tha has been coated in Pam. Place a generous ounce of butter on each roll. Place in 375 degree oven for 45 mins to an hour testing with a meat thermometer to 160 degrees.
I made a white sauce with chicken broth, white wine and cream, that I should have thickened with a roux of flour and butter, as it turned out a bit too thin. Upon plating the dish, pour over th white sauce garnishing with parsley flakes.
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