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1
In a large skillet, saute onions and chestnuts in oil and 2 teaspoons butter for 15-20 minutes or until golden brown; remove from the heat. Stir in the Cognac, sugar and thyme; set aside.
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2
Flatten turkey and duck to 1/4-in. thickness; spread two tablespoons onion mixture over each turkey and duck breast. Place duck on turkey; place two chicken tenders along one end of each duck breast. Roll up jelly-roll style, starting with a long side; secure with toothpicks.
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3
In a shallow bowl, place remaining melted butter. Combine bread crumbs and almonds in a separate shallow bowl. Dip bundle in melted butter, then coat with crumb mixture. Place seam side down in a greased 13x9-in. baking dish.
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4
Bake, uncovered, at 375u00b0 for 40-45 minutes or until a thermometer reads 170u00b0. Let stand for 10 minutes.
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5
Meanwhile, in a small saucepan, whisk the sugar, cornstarch, salt, cloves and orange juice until smooth. Add cranberries. Cook and stir over medium heat for 10-12 minutes or until thickened. Remove from the heat; add the lemon juice, mint, butter and zests.
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6
To serve, discard toothpicks; cut each bundle into six slices. Place three slices on each serving plate; drizzle with 1/4 cup sauce.
