Marvin’s Five Episode 8: The Christmas Special: 3 Bird Roast 🦃

It’s the Season Finale and we gave Chef Marvin Gauci the Christmas gift of a lifetime! We doubled his ingredient list this week, giving him the freedom to work with 10 ingredients and show off his sleek culinary skills!

This week’s 10-ingredient dish supreme is a 3 Bird Roast - yeah, he thought he’d go big on this one! Now, this might sound hard to execute, but really folks, with a little bit of time, a glass of red and the Christmas tunes playing in the background; you’ll have a ball of a time! 🍷

Our Fino kitchen was all decked out in preparation for this grand meal with all ingredients set and ready to go. As in every episode of Marvin’s Five, Chef Marvin ordered his shopping from Arkadia through Wolt; and once the raw ingredients came in, he got to cookin’. 

So here’s how to get yourself in gear for this 3 Bird Roast. 🦃

Recipe

A festive 3 Bird Roast to give you all the feels this season.

Ingredients

Apart from the basic ingredients of cooking oil, olive oil, salt, pepper, chilli, garlic and butter*. The following 10 ingredients will be needed for this dish. 

• 1 turkey breast
• 2 quails, butterflied and deboned
• 1 duck breast, skin off
• 2 cups Chianti Classico
• A few sprigs of thyme
• 1 cup fresh red currants
• ½ cup panko
• 2tbs pine nuts
• A small bunch of parsley, finely chopped 
• A drizzle of honey (optional)

*Please note that cooking oil and chilli were not used in this Episode’s dish.

Method

1. Your first step is to tidy up the turkey breast, removing any extra fat or cartilage from the breast. Once you’re happy with the leanness of your turkey, make a small pocket inside the breast by piercing a hole and running your knife in the turkey breast. 👨‍🍳

Note: You are not butterflying the turkey breast, you’re simply creating a pocket. The breast should remain intact. ⚠️

Use a sharp knife to create a pocket in your turkey breast.

2. Move on to the duck breast and remove the skin by pulling the fatty skin layer and running your knife along the flesh. This should be quick and simple. If you’re nervous about doing this, place the breast on your chopping board and take your time, nobody’s judging! ⏰

Remove the skin off your duck breast for best results.

3. With 2 of your 3 birds prepped, it’s time to move on to the quail. Quails are very small birds, working with the breast alone is near impossible for this dish - but there is a solution. Deboning quails is a thing, and you could even ask your butcher to do it and butterfly the quail in preparation for this dish. 👍

Add thyme and garlic to pack in tonnes of flavour.

4. Lay the quails skin down on your chopping board and lightly stuff your butterflied and deboned birds with chopped up garlic and thyme. Place them near each other as demonstrated byChef Marvin, and lay your duck breast on top of them. 🦆

And don't forget to season.

5. Your next step is to fold the quails’ legs over the duck breast to create a wrap of sorts - the duck breast should fit inside the quails’ cavities easily. If your duck breast is too big, make a slightly bigger incision in the turkey breast and proceed to stuff your turkey breast. 🔪

Tuck those birds in, you want a nice firm package.

6. Be gentle when stuffing your turkey breast, you do not want to rip the flesh as this will alter the beautiful result planned for this dish. Take your time with the turkey. 😊

And in it goes - oodles of flavour coming right up!

7. Your next step is to encase your stuffed turkey breast in a net that you can purchase from your local butcher. This next step tightens the stuffed turkey breast into a roll, helping it hold its shape and pack in all the juices and flavours. 👌

Your netting makes the dish more presentable in the long run - don't miss this step.

8. Heat a pan, add some olive oil once it reaches temperature. Preheat your oven to 185°C - your turkey roll will take about 45 minutes to finish off in the oven. 🌡️

Listen for that sizzle.

9. Gently shape your turkey stuffed with duck and quail and rub some thyme leaves, olive oil and chilli onto the roll. Pinch the net slightly so that it does not stick to the turkey too much when searing. 🤏

And season again, no holding back here!

10. By this time, your pan must have reached its perfect temperature. Place your turkey roll into the pan and allow it to seal on either side. You will need to turn the roll over a few times to stop it from burning or drying out. Add a little bit of butter to your pan once you achieve the colouring you’re looking for. 🧈

Keep them juices inside. Major perk of sealing meat.

11. Once the butter has melted and the turkey roll is lightly golden brown, transfer it to an oven proof dish and allow to cook for around 45 minutes. While that’s cooking, you can work on your sauce. ⏲️

Finish off your turkey roll in the oven for an even temperature all round.

12. Gather all your ingredients to prepare the sauce. You will need your pine nuts, red currants, thyme, parsley, panko, red wine, some garlic 🧄

And it's time to make the sauce...

13. Use the same pan to preserve all the flavours of your turkey roll - to this add some chopped garlic, the panko breadcrumbs and another knob of butter. Fry off the breadcrumbs till golden brown and add some parsley, thyme, half of your pine nuts to add more flavour to your crumble. Your next step is to season your pan with salt and pepper. Set this aside. 🧂

But first... the crumble, or stuffing... whatever you call it, it's damn good.

14. In a clean pan, add some olive oil and butter and bring to heat. Add some pine nuts and allow them to toast and release all their nutty oils. Throw in your red currants and your red wine. 

Flavour build up is so important, toast your pine nuts before you add the wet ingredients.

15. You can also add a little drizzle of honey and the jus from the 3 Bird Roast to your sauce to pack in more flavour. Allow to simmer until the currants burst and the wine reduces. Add parsley once your sauce reduces and reaches the desired consistency for a touch of festive green. 🍇

A nice bottle of Chianti for the richest of sauces.

16. While your sauce is reducing, your turkey roll will probably just be about finished. Remove from the oven and allow to rest for 10 minutes before taking off the netting with a sharp knife or kitchen scissors. ✂️

Nets off, it's time to play!

17. Cut your turkey roll into generous slices and you can begin plating. Start with the 3 Bird Roast slice, place some crumble on the side and dress your sliced roll with the reduced red currant sauce. Garnish with a sprig of rosemary and you’re ready to dig in. 🍴

Slice, plate, dress, garnish. Bon appetite.

18. Pair with a robust Chianti Classico for the ultimate festive flavour profile. 🍷

Cheers everyone, thanks for tuning in!

From Chef Marvin Gauci and all the team at FoodBlog, we wish you a very Merry Christmas and a Happy New Year. 🍾

Stay tuned to FoodBlog Network for more exciting cooking shows, adventures and a whole lot more. See you in 2021! 🥂