This time of year is all about turkey. And, every now and then, turducken -- the engastration of deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey.
|Courtesy of Burger 21|
The idea isn't new. It's actually been around since the 1800s, when gastronomist Grimod de La Reynière produced his now-famous rôti sans pareil: a bustard stuffed with a turkey, then goose, pheasant, chicken, duck, guinea fowl, teal, woodcock, partridge, plover, lapwing, quail, thrush, lark, ortolan bunting, and finally a garden warbler.
These days, the idea has been expounded on. A gooducken is a goose stuffed with a duck and chicken. And then there's the quaduckant, an upscale version that's pheasant stuffed with quail and duck. And if fowl isn't your thing, there's such a thing as the cherpumple -- a cherry, pumpkin, and apple pie baked into a cake. You get the idea.
And, here in South Florida, we have a Broward restaurant to thank for the ultimate portable portmanteau meal: the turducken burger.
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