Two weeks ago I went to my parents home for a gathering of their cooking club. Every six to eight weeks they get together with five other couples and cook food from a given region or within a theme. The food is always excellent.
Their last theme was basically Thanksgiving on steroids.
With the help of one of the other cooking club members and former butcher, Nello, my father made a turducken.
For those of you who are unfamiliar with turducken, it is a turkey stuffed with a chicken, that is stuffed with a duck, and three types of stuffing. If you’re keeping score at home, the stuffings are made from andouille sausage, cornbread, and the Spira Family stuffing which is largely crackers and mushrooms.
The meal was breathtaking.
The turkey was the best turkey I’ve ever had.
The chicken was the best chicken I’ve ever had.
The duck was the best duck I’ve ever had.
Together they were perfect.
My conclusion: Duck fat makes everything better.