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18 responses to “A Meal of Teal”

  1. Andrew

    Thanks for even more inspiration. I really need help cleaning my birds. PLEEEEASSEE HELP…. Is there a video or a good picture sequence you know about?

  2. NorCal Cazadora

    If you can convince Mr. Hunter Angler Gardener Cook to pluck and dress the birds I just brought home, I’d be quite happy to film it for you.

  3. Andrew

    That would be great. Of the 20 ducks and 2 geese I’ve brought home all have been breasted. I start plucking and about half way I give up cause I have no idea where to go after plucking.

  4. Belinda

    Wow–I, too, would love to have a tutorial on dressing the whole bird. Do you scald it first, like you would a chicken? Good luck this weekend. Hubby and Bro.-in-law are going out Saturday morning, and then Hubby and I again on Sunday, and he is very much bemoaning not having Monday off, because he says MKL would WANT him in the duck woods. We’re in central Arkansas, and it is positively duck paradise right now.

    I have only just allowed the first trophy into the house (banded wood-duck down from MD), and I have the next 10 months while they finish it to hope I haven’t opened Pandora’s box there.

  5. Belinda

    Uh, that would be MLK, Jr. I have no idea who “MKL” is.

  6. Stacey S

    My husband has brought home about thirty teal over the last three months. They have each been breasted and frozen…what should I do with just boneless skinless teal breasts?

  7. Stacey S

    Thank you…I may throw them at him now they are rock hard frozen!

  8. Maryann

    Can I throw some at her husband too? Sounds like fun!

  9. Belinda

    OK, I’m headed home right now with a pair of fat mallard drakes, gutted but otherwise intact. If you already went to the trouble of sending a plucking/dressing tutorial to the other commenter, could I persuade you to copy/paste it in an email to me, too?

    Our season ends this weekend, so I’m experimenting now. Thanks!

  10. PitBull Lawyer

    I find that pomegranate jelly is also good with duck, and it has a bitter/sour “tangy” finish that isn’t too unlike red currant. Instead of splitting and grilling, I have had luck with roasting whole, “beer-can style”, over direct heat (as opposed to indirect). The Skin gets crispy, inside stays moist & rare.

  11. Elise

    Alas, we didn’t have our typical huge crop of pomegranates or I would have given you more. You can however make pomegranate jelly from pomegranate juice you get from the store. POM Wonderful is a good brand. Here’s my recipe for pomegranate jelly:

  12. PitBull Lawyer

    Weber makes an awesome thingamajig that replicates beer-canning, but with a non-stick grease tray so you can use it in your oven. I just did 2 mallards last night with great success at 375 degrees for 45 min. Although this might sound wierd, marinating in Kikoman’s teriyaki sauce (thin) does great things to the bird, especially if you don’t have time to soak to get the blood out to reduce “gamey-ness”.
    This works for whole or breasted birds, and makes a crispy carmelized skin/crust b/c of the sugar. The pomegranate jelly CAN easily be made from the juice commercially available in stores (POM), and it is great! I use melted jelly as a diping sauce/glaze on the teriyaki-marinated meat. There is no clash of flavor.

  13. John

    Regarding Stacy’s question about the boneless, skinless teal breasts. Don’t throw them at your husband, throw them my way! Here is what I did:

    Rule #1: don’t overcook Teal because it reportedly will taste like liver. And I hate liver. It should be served medium rare. When I served it, it even looked like rare steak.

    Rule #2: No need for excessive sauces. The natural flavor of Teal duck does not need to be masked.

    I found this recipe on the Ducks Unlimited site for Duck Scallpine. I adapted it to be far simpler. :

    Here is what I did:

    I put the two breasts in a small plastic bag and …very…gently…beat them to be slightly thinner ( 1/4 inch) with a mallet.

    Rolled them in flour…with a little salt and pepper added.

    In a frying pan, I melted some butter and a little olive oil. I added some crushed garlic, a little bit of chopped fresh rosemary, and about 2 tablespoons of lemon juice…all over medium (lowish) heat….not too hot. The garlic should be just starting to lightly simmer…don’t burn it.

    I took the teal breasts and carefully fried them in this for about 2 minutes on each side. I wanted them to be rare.

    When you slice the meat, it will look just like a rare steak…very tasty.

    If you don’t have enough for a full meal, they make a great appetizers.

  14. nomajean

    Red current jelly is available in most grocery stores. It is great on lamb as well as duck.

    Breasted teal are great marinated and then wrapped with spicy pepper strips and bacon, then grilled to rare/med-rare. Excellent!!

    Also very good grilled and served with a cherry sauce.

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