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East Coast restaurant finding demand high for multiple-meat feast
Halifax, Dec 29: A Halifax butcher is finding it hard to keep up with demand for 20-pound, multiple-meat holiday feasts known as turduckens.
Halifax, Dec 29: A Halifax butcher is finding it hard to keep up with demand for 20-pound, multiple-meat holiday feasts known as turduckens.
A turducken is a turkey, stuffed with a duck, stuffed with a chicken. The original turducken is a Cajun recipe from Louisiana. But Halifax butcher Brian MacRae, who makes the turduckens in Nova Scotia, has claimed to be the founding father of the Maritimes version of the meal.
He said his secret is the extra sausage he adds between the layers, along with removing all the bones from the birds.
"You can stuff this baby with anything: Grandma's recipe, stuffing, anything," he said, after labouring for 30 minutes to make the meaty dish.
The Monet Bleu restaurant in Dartmouth, N.S., has been selling MacRae's turduckens, which feed 35, for $90 a fowl.
MacRae said with such a flurry of interest over the fowl, he hasn't been able to keep up with demand from the restaurant.
Dorothy Myers - who purchased a turducken from Monet Bleu - is expecting the dish will take off in Halifax.
"People have turkey, people like duck and they like chicken. I can't imagine it won't be a hit," said Myers.
"I can't imagine it won't be all over Halifax."
A turducken is a turkey, stuffed with a duck, stuffed with a chicken. The original turducken is a Cajun recipe from Louisiana. But Halifax butcher Brian MacRae, who makes the turduckens in Nova Scotia, has claimed to be the founding father of the Maritimes version of the meal.
He said his secret is the extra sausage he adds between the layers, along with removing all the bones from the birds.
"You can stuff this baby with anything: Grandma's recipe, stuffing, anything," he said, after labouring for 30 minutes to make the meaty dish.
The Monet Bleu restaurant in Dartmouth, N.S., has been selling MacRae's turduckens, which feed 35, for $90 a fowl.
MacRae said with such a flurry of interest over the fowl, he hasn't been able to keep up with demand from the restaurant.
Dorothy Myers - who purchased a turducken from Monet Bleu - is expecting the dish will take off in Halifax.
"People have turkey, people like duck and they like chicken. I can't imagine it won't be a hit," said Myers.
"I can't imagine it won't be all over Halifax."
Bureau Report