Comments on: A Meal of Teal http://honest-food.net/2008/01/16/a-meal-of-teal/ Finding the Forgotten Feast Thu, 09 Feb 2012 14:39:28 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: nomajean http://honest-food.net/2008/01/16/a-meal-of-teal/comment-page-1/#comment-10537 nomajean Mon, 30 Mar 2009 20:14:45 +0000 http://www.honest-food.net/2008/01/16/a-meal-of-teal/#comment-10537 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. 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.

]]> By: John http://honest-food.net/2008/01/16/a-meal-of-teal/comment-page-1/#comment-4869 John Mon, 29 Dec 2008 15:53:19 +0000 http://www.honest-food.net/2008/01/16/a-meal-of-teal/#comment-4869 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. 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.

]]> By: hank http://honest-food.net/2008/01/16/a-meal-of-teal/comment-page-1/#comment-171 hank Sat, 09 Feb 2008 16:33:34 +0000 http://www.honest-food.net/2008/01/16/a-meal-of-teal/#comment-171 Sweet. I will have to look up that Weber beer-canning thing. And I managed to find red current jelly, in - of course! - Corti Bros., one of the finest groceries in the West. Sweet. I will have to look up that Weber beer-canning thing. And I managed to find red current jelly, in – of course! – Corti Bros., one of the finest groceries in the West.

]]> By: PitBull Lawyer http://honest-food.net/2008/01/16/a-meal-of-teal/comment-page-1/#comment-170 PitBull Lawyer Sat, 09 Feb 2008 07:59:57 +0000 http://www.honest-food.net/2008/01/16/a-meal-of-teal/#comment-170 Hank, 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. Hank,
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.

]]> By: Elise http://honest-food.net/2008/01/16/a-meal-of-teal/comment-page-1/#comment-122 Elise Sat, 26 Jan 2008 18:23:26 +0000 http://www.honest-food.net/2008/01/16/a-meal-of-teal/#comment-122 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: http://www.elise.com/recipes/archives/000860pomegranate_jelly.php 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:
http://www.elise.com/recipes/archives/000860pomegranate_jelly.php

]]> By: hank http://honest-food.net/2008/01/16/a-meal-of-teal/comment-page-1/#comment-118 hank Fri, 25 Jan 2008 16:05:10 +0000 http://www.honest-food.net/2008/01/16/a-meal-of-teal/#comment-118 PitBull - I bet pomegranate <b> would </b> go well with duck! Now all I need to do is find/make some...And you know, I will try some "beer can" style ducks this year. I admit to being kind of prejudiced against the technique, but it's a really silly mental block, so I will get over it - guess you need skinny beer cans, huh. Red Bull might work! Ew... PitBull – I bet pomegranate would go well with duck! Now all I need to do is find/make some…And you know, I will try some “beer can” style ducks this year. I admit to being kind of prejudiced against the technique, but it’s a really silly mental block, so I will get over it – guess you need skinny beer cans, huh. Red Bull might work! Ew…

]]> By: PitBull Lawyer http://honest-food.net/2008/01/16/a-meal-of-teal/comment-page-1/#comment-117 PitBull Lawyer Fri, 25 Jan 2008 05:29:10 +0000 http://www.honest-food.net/2008/01/16/a-meal-of-teal/#comment-117 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. 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.

]]> By: Belinda http://honest-food.net/2008/01/16/a-meal-of-teal/comment-page-1/#comment-113 Belinda Tue, 22 Jan 2008 22:44:38 +0000 http://www.honest-food.net/2008/01/16/a-meal-of-teal/#comment-113 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! 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!

]]> By: Maryann http://honest-food.net/2008/01/16/a-meal-of-teal/comment-page-1/#comment-108 Maryann Mon, 21 Jan 2008 02:33:32 +0000 http://www.honest-food.net/2008/01/16/a-meal-of-teal/#comment-108 Can I throw some at her husband too? Sounds like fun! Can I throw some at her husband too? Sounds like fun!

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