Turducken has inspired the chefs at Astoria’s William Hallet to create a meatloaf sandwich. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report
Turducken has become something of a legend in recent years. It’s a chicken stuffed inside of a duck, which is all stuffed inside of a turkey. It sounds ridiculous, but when it’s done right, it’s a salty, savory meat extravaganza. And at William Hallet in Astoria, it’s the inspiration for a juicy meatloaf sandwich.
Named after the Dutchman who settled the area, William Hallet is a gastropub run by native Astorians and longtime chefs George Rallis and Garry Anza. They wanted to make real turducken and put it on the menu, but it was too labor intensive. After some experimenting, they created the turducken meatloaf sandwich.
The chefs take equal amounts of ground turkey, duck and chicken from the butcher next door. They add chopped carrots, shallots and celery, bourbon-spiked ketchup, one egg, salt and and panko bread crumbs. Then they take a large piece of parchment paper and place the seasoned meats side-by-side and roll them into a loaf, like a French roulade.
The fattiest - the duck - ends up in the center to keep the other two moist while the meatloaf cooks. The loaf is baked for a bit, brushed with more of the ketchup to give it a glaze and baked again until it’s done.
It’s chilled, sliced to order and crisped under a broiler. It comes on a toasted, buttered onion roll with two slices of applewood-smoked bacon and more ketchup.
The sandwich is both crisp and tender. Every bite has the hearty flavor of each bird. Eat it with a side of French fries, an order of Brussels sprouts and a cold pint of Empire Amber Ale.
William Hallet is located at 3610 30th Ave. in Astoria. For more dining recommendations, visit CHOW.com.