It’s the law.
Certain migratory birds can be hunted in season, but not sold.
We were the lucky recipients of some teal ducks recently from our hunting friendsHankand Holly.
Elise Bauer
Wild duck is best eatenrare.
Properly cooked, the juices run red, not clear, more like a beautiful juicy red steak.
The meat itself is a deep garnet red.
Elise Bauer
Except when you overcook wild duck, the meat tastes game-y, like liver.
The taste of wild duck is highly dependent on where that duck has been feeding.
The taste is closer to steak than to chicken.
Elise Bauer
We all agreed that the rosemary recipe was great and the orange recipe wasn’t worth repeating.
Rinse the duck with water.
Thoroughly pat dry with paper towels.
Elise Bauer
Slather the duck inside and out with olive oil.
Sprinkle all sides of the duck with coarse salt.
Lay the duck breast up, on a roast rack in a roasting pan.
Elise Bauer
Place in the middle rack of the 450F oven.
Immediately lower the heat to 425F.
Cooking times depend on the variety of the duck.
Teal ducks typically weigh less than a pound and cook in 10-15 minutes.
According to theJoy of Cookinga mallard can take up to 25 minutes.
Our duck was perfectly done at 13 minutes.
Another duck we cooked for 17 minutes was slightly overdone.
Note that the juices will run RED, and the meat will be quite red.
Remove the stuffing in the cavity before serving.
Scrape up the browned bits with a metal spatula.
Use a metal whisk to break up the bits even further into the wine.
Pour off into a gravy serving dish or little bowl.
Serve ducks with wild rice and gravy.
Teal ducks are single serving ducks.
Note that it’s possible for you to get excellent stock from the duck carcass.
Then strain the stock to a glass jar, let cool to room temperature and refrigerate.
Use the duck stock in place of chicken stock for recipes.
Many thanks to Hank ofHunter Angler Gardener Cookand Holly ofNorCal Cazadorafor the wonderful and delicious gift of these ducks.
