Quote:
Originally Posted by 1436
The making seemed a pain in the ass and he didn't seem to enjoy it that much. If something really good is a pain to make, then it may be worth it, but this seemed like a lot of work for a mediocre end product.
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I've never actually tasted turducken but I can't imagine how it wouldn't absolutely render the duck layer inedible. I eat a fair amount of duck, especially since the fancy store in my neighborhood started carrying fresh French Canadian breasts and confit legs.
