The deboning of the birds went without much problems. The birds were brined to give some flavor (and perhaps to keep them from being too dry). Cornbread stuffing was put between the turkey and the duck, sausage stuffing between the duck and the chicken, and mushroom wild rice stuffing inside the chicken. This is what it looks like just before we tie everything up:
The bird(s) roasted pretty nicely in about 5.5 hours:
Here are some pictures of the cross-sections:
Overall it tasted very good, even if it is quite a heavy dish. I do not know if it is worth the effort, however. I would much rather have a nicely roasted meaty duck instead.One minor complaint: the chicken and duck skin inside would have been much better if they could have been crisped up somehow. I wonder if this can be done by first roasting the chicken with stuffing until skin is crisp, then wrap it inside the duck and repeat, and finally put everything together roast the whole thing. I wonder if this can be done without overcooking everything. But it would be too much work even for me, as there will be a need to stitch up the birds at each step and unstitch for the next step.
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