Ingredients:

1 x 2.5 kg. [5pound] duck boned completely [saving bones for stock] ...
1 x 1 kg [2pound] ...  turkey breast or thigh and leg boned [saving bones for stock] ...
1 kg. [2 pound] ground chicken ...
a sheet of pork fat with or without skin...
6 x cloves of garlic chopped finely ...
1 x small onion chopped fine ...
1 x teaspoon dried tarragon ...
1 x teaspoon dried oregano ...
125 gms...[4 ounces] chopped mushrooms ...
125 gms... [4 ounces] sliced water chestnuts ...
125 gms... [4 ounces] semi dried tomatoes chopped ...
200 gms... [6 ounces] chopped chicken livers ...
125 gms [4 ounces] chopped celery
1 x egg for binding ...
salt and pepper to taste
2 x tablespoons soy sauce ...
2 x tablespoons olive oil ...
1/2 cup of uncooked cous cous...

Preparation:

Cover the bones in the stock pot with water add the scraps from any vegetables a couple of bay leaves, and some celery and carrot... left over garlic and cook for an hour. And set aside...

mix in a bowl ~ the chicken, onion, garlic, tarragon, oregano, mushrooms, water chestnuts, tomatoes, chicken livers, celery, egg, salt and pepper and cous cous ... and set aside.

Cut duck down the back removing the backbone completely add to stock bones. Laying the duck skin side down open the bird wide and season with salt and pepper. Lay out the pieces of the turkey on top skin side down and season again... lay out the pork fat and season. Spread the chicken mix over the pork fat.

Pulling the sides of the bird together sew well and then truss for holding shape.

Laying a chunky mix of mirepoix [carrot, celery and onion] in the bottom of the baking dish ~ place the bird sewn side down [to allow for fat to drain] from inside the bird. rub the body of the bird with a mix of soy sauce and olive oil ~ keeping the rest of the mix to baste whilst cooking..