Turducken Mostarda – US classic inspired by Italy

• 1 each of duck, pheasant and quail
(approx. 1 ½ kg total weight)
• 250 g minced poultry
of your choice
• Salt and pepper
• Butcher's twine

For Mostarda (mustard fruits):
• 250 g mixed fruits
(e.g. pineapple, pears, figs,
Cherries, mango, star fruit,
Peaches, melon, star fruit,
Lemon, orange) alternatively
Tutti Frutti from the freezer
• 50 g dried cranberries
• 1 onion
• ½ carrot
• ½ red chilli
• Handful of small pearl onions
• 6 cm fresh ginger
• 2 tablespoons sugar
• 150 ml BBQ mustard sauce
(e.g. Grate Goods Carolina
Mustard sauce)
• Salt and pepper

First, completely debone the poultry, if necessary ask the poultry dealer to do this in advance. Make sure that the wing and leg bones are also removed; if necessary, separate the wings and use them for something else. Cut the duck open at the back and place it on the work surface with the meat part facing upwards. Season with salt and pepper inside and out and even out any unevenness in the duck meat with the minced meat. Cut the pheasant open at the back as well, season with salt and pepper, lay flat on the duck and spread with the remaining minced meat. Finally, place the quail on top, season with salt and pepper and roll up all the layers of poultry into a roast. Tie and secure with butcher's twine. Pull onto the skewer of the rotisserie.

Preheat the grill to medium heat (approx. 160-180 °C) and insert the skewer. Start the rotisserie and close the lid. Grill until a core temperature of 74 °C is reached.
In the meantime, cut the fruit for the mustard fruit (mostarda) into small pieces, then dice the onion, cut the chilli into rings, chop the pearl onions and grate the ginger. Put everything in a pan or wok with the cranberries and sugar and cover with water. Simmer for at least 1 hour; if the sauce becomes too thick, add a little water. Mix with the mustard sauce, season with salt and pepper and leave to cool.
Slice the turducken and serve with mostarda.

Renès BBQ tip: The mustard fruits also taste good with pates, smoked meat and cheese.

FIRE&FOOD Issue 2-2018