Just in time for the holiday, we are talking T-day preparations, are our thoughts on the TurDuckEn. In our first rendition we used the thighs of the requisite birds, bonded with Activa, flavored with chermoula. The results were just down right tasty. Two evolutions to consider: a roulade of stuffing down the middle or perhaps a stuffing flavored ravioli dough encasing a giblet gravy--a soup dumpling of sorts. Today we simply served it sliced to conclude our Activa class at Astor Center alongside a few ricotta gnocchi. Because tasty doesn't always need to be complicated.