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This is not a tur-duck-en recipe

topThis is not a recipe… but rather an idea. For your Thanksgiving Turkey. To save it for blandness and bordom. To elevate it’s flavors. To surprise your friends and family with the flavors of south east asia, the elusiveness of tur-duck-en.

Truth be told, I don’t like tur-duck-en. The concept of minimizing surface area of perfectly good poultry skin that would roast or fry up nice and crispy doesn’t make sense. That said, I was recently reviewing a new immersion circulator from Anova and needed a solid recipe to test the unit… with the season in mind, I turned to tur-duck-en.

Tur-duck-en is inherently flawed. The duck is traditionally in the middle due to the size of whole birds, but placing the delicate duck in the middle means that it’s overcooked before the chicken is cooked through. Also, if I eat poultry it’s preferably legs and thighs. So if I were to ever make a tur-duck-en it might look something like this…

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Anova Sous Vide Immersion Circulator

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I was recently contacted by Anova Culinary to evaluate their new offering on the home immersion circulator market. They were nice enough to send me one of their Sous Vide Circulators which I’ve been using for a couple of weeks now. Can a $200 circulator stand up against the old guard? How does it compare to the DIY builds detailed here at eatdrinkEXPERIENCE.com and SeattleFoodGeek.com? Find out after the jump!