Bundy crazy for a all-in-one bird
IT’S a turkey. No, it’s a chicken.
Actually, there is also a duckling and two quails in there.
Welcome to Christmas dinner with a twist.
The latest craze hitting the Bundaberg region’s dining tables this festive season is — take a breath — quails inside a duckling, inside a chicken, inside a turkey.
With 80 orders and counting for the unique roast, Bargara butcher Dan Fauer said the Bargara-All-In was flying out the door.
“I’ve been doing it for years — we’re just trying to bring a bit of modernisation to Bundaberg and Bargara,” he said.
This is the second year the butcher has offered the menagerie of meat and he says he is delivering the roast as far afield as the Gold Coast and Moranbah.
And for those who cannot handle the idea of four types of bird in every bite, there is also the Turducken — turkey, duck and chicken — and Ducken available for sale.
Mr Fauer said it was just like cooking a regular roast and took about four-and-a-half hours in the oven, and butchers often did not attempt the boneless roast because it took a considerable amount of time to construct.
“We’re fussy with the way we put it together,” he said.
“It’s the only way to ensure it will stay together when it’s cooking.”
Customer Jenny Fields said her nose led her to the Bargara butcher shop last year, as the workers were smoking some ham, and she decided to try the roast out of curiosity.
Her guests loved the novelty of the meal.
“There were plenty of different reactions. There were a lot of mating jokes going on,” Mrs Fields said.
She said that after following Mr Fauer’s instructions, the meat was tender and juicy, and slicing into the roast meant the guests could see the different layers of meat and stuffing.