Turducken Lasagne

Hi Mickey,
I cant find the post either, but I remember the details well enough to cook the dish. I was hoping that someone else might have tried the origional, and have some thoughts on doing the dish.
I remember Max cooked the dish in a roasting dish, set inside a second dish. The inner dish had holes punched to allow the fats to seep out leaving a fat free lasagne.
The turducken was layers of turkey thigh, corn bread stuffing,chicken, a second layer of stuffing, and the ducks on top. As the dish cooked the juices and flavours from the duck seeped down through the chicken and turkey, and out the holes in the bottom of the dish. Altogether a very clever idea.
Max, if you are up, or on line you might fill in the gaps.
Greetings from Ireland, Roger

Richard,
Thanks a million for the link.
I am surprised that nobody has chipped in to say they have tried cooking this. I think it is one of the great inventions and I will be cooking it for a competition on the first Saturday in May.
http://www.festivalslimerick.com/
If anybody is visiting Ireland that weekend you could do worse than come to Limerick, the atmosphere and fun will be exceptional.
Greetings from Ireland, Roger

Hi Max,
I love to make gravy with real stock, and there is great flavour in duck bones, so I will do that.
When making stock, I break the bones in half with a meat hammer, and this releases the marrow inside the bones, which helps add depth of flavour. I do this with turkey, chicken and lamb bones also.
If making beef stock, I get a few slices of marrow bone from the butcher, (he slices the thigh bone or shin bone on the band saw in the shop), because I dont have the machine at home to do this. I roast the bones in the Egg for an hour before making the stock, and I also carmelise the onions in the stock pan before I add the bones, vegetables, wine and water when making the stock. Anything to add depth of flavour to the stock.
As for the ash cloud, it is drifting away, and all the airlines are back flying full schedules today. If we get another shift in wind direction that could change again, but for now we are up and away.
Will you change anything from your origional method of cooking the lasagne, or are you happy that it is as good as it could be.
Greetings from Ireland, where we can see the sun again, Roger