Just in time for the holiday, we are talking T-day preparations and our thoughts on the TurDuckEn. In our first rendition, we used the thighs of the requisite birds, bonded with Activa and flavored with chermoula. The results were just downright tasty. Two evolutions to consider: a roulade of stuffing down the middle or perhaps a stuffing-flavored ravioli dough encasing a giblet gravy—a soup dumpling of sorts. Today, we simply served it sliced to conclude our Activa class at Astor Center alongside a few ricotta gnocchi. Because tasty doesn’t always need to be complicated.
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