I believe he created the recipe for Turduckhen that John Madden would go on and on about every Thanksgiving.
In 2004, I made his recipe which then was a 14 page recipe for my family and guests numbering 22 peeps.
I wanted to bump it up so I wanted to use the biggest of each poultry that I could find.
Getting a 10 lb chicken (capon) is possible and so too is a 30 lb turkey but the obstacle is the size of the duck.
The largest one I could find was a 7 & 1/2 lb duck at the St Lawrence Market in Toronto.
A Nicaraguan who worked with me told me they have 15+ lb ducks in Nicaragua which was as helpful to me a breasts on a bull.
In any event, the final assembly barely fit in the oven and took 10+ hours to cook.
The purpose of the recipe was for Chef Paul to sell his spices.
I found those as well at the St Lawrence Market and only used half of the spices his recipe called for and it still blew the butts off my dinner guests.
Here is his recipe if you are interested...
https://www.magicseasoningblends.com/recipes/turducken/