Anything as good as olive oil, salt and pepper grilled to medium rare? Wouldn't mind trying something new.

Chicken fried teal breast still on the keel with some brown gravy and white rice.

I do them on the grill wrapped with bacon. Similar to dove, but cook a little slowere and keep moist with a moppin sauce. I make my own with a combination of BBQ sauce and Italian dressing, but you can use store bought.

Other recipe is pot roasting them with veggies and a soup mix.

I have 5 plucked and split teal. Trying to find something to cook them in the oven

Gumbo

Smoked. Smoke to about 170*F internal temp, serve with a sauce with some kind of fruit in it. I like blackberry peppercorn sauce.

My favorite ways to cook them are:

Wrapped in bacon with jalapeno and cream cheese
Soaked in Allegro Game Tame (or Original) marinade then grilled
Cut into strips and fried
Grilled and brushed with a good sweet glaze (I make my own with soy sauce, butter and brown sugar)
Gumbo (I don't make it, but eat the hell out of it)
Left whole and plucked and stuffed with dirty rice then baked

Great recipes in this book ...

Being from Louisiana, I second a gumbo. But only if you know what you're doing with the roux. A close second is a jambalaya.

Teal are my favorite duck to eat. They have a naturally sweet flavor. I cut the breasts off the bone and stir fry them in the little red wine and add flower to make a little gravy. Serve over rice.

I make sausage with em. Everything is better with pig!

Duck sausage

I prefer maroon or burgundy

Best Possible Recipe:

Pot Roasted Ducks -
2 large or 6 small ducks
2 med.onions
1 pkg. Pioneer cajun gravy mix
1 bellpepper
1 bay leaf
2 stalkscelery
1 cup sliced mushroom
2 clovesgarlic
1 cup chopped shallot tops
1 cup burgundy wine
2 cups olive oil
1/2cup orange juice
Tony Chachere's seasoning
1 (14oz) chicken broth
2 tbsp Lea & perrin's
2 cups water
1 tbsp tobasco

Directions: 2 hrs before cooking, sprinkle generously w/ wine inside & outside of ducks and season
w/ Tony Chachere and salt (inside &out) until you think they have too much seasoning.

Brown ducks in heavy dutch oven or magnilite pot in 1 cup olive oil. remove ducks and add chopped onions, bell pepper, celery &garlic. saute about 10 minutes until onions are transparent.

Add chicken broth, 2 cups waterand Pioneer gravy mix. bring to low boil and stir continuously until gravy mix is dissolved.

Add wine, orange juice, bayleaf and ducks to pot. cover and cook over low heat (light boil) about 1 to
1&1/2 hrs. season to taste w/ Tony's, salt, lea & perrin's and tobasco about 30 minutes after you begin cooking.

Add mushrooms and chopped shallots to pot 15 minutes before ducks are done.

Stir pot occasionally and cookuntil tender (when breast begins to separate from the bone). serve over rice. serves 4.

Good with red wine, perhaps a nice shiraz.

Take the teal and a brick and wrap them both in bacon. Bake them in the oven. When cooked, eat the brick.

quote:

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Take the teal and a brick and wrap them both in bacon. Bake them in the oven. When cooked, eat the brick.

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This is the cleverest thing I've ever heard!!!

Bravo to you.

quote:

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Take the teal and a brick and wrap them both in bacon. Bake them in the oven. When cooked, eat the brick.

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If only I was not on my phone I would give you a blue star.

The brick joke is a classic but definitely does NOT apply to teal. IMO teal, pintail, and mallards are the three best eating dabbling ducks around. A number of good recipes posted so far. Have had them grilled, chicken fried, in gumbo (done well this is hard to beat), and with a similar stovetop duck recipe. Outstanding - just don't over cook them if grilling. If in gumbo or a pot roast like recipe, low and slow until the meat falls off the bone when probed w a fork.

Fixing to pan fry breast fillets from 4 teal. Egg, flour, and seasoning batter in olive oil. A bonus snipe will be included.

Nothing quite like resurrecting an old thread.

I'd say I'll post up with an end result but I already know they're going to be good.

I always make teal risotto. Have full recipe if anyone is interested.

SanAntoneAg said:

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Fixing to pan fry breast fillets from 4 teal. Egg, flour, and seasoning batter in olive oil. A bonus snipe will be included.

Nothing quite like resurrecting an old thread.

I'd say I'll post up with an end result but I already know they're going to be good.

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Hank Shaw recently made some snipe that looked delicious! https://honest-food.net/fried-snipe-recipe/?utm_campaign=later-linkinbio-huntgathercook&utm_content=later-462939&utm_medium=social&utm_source=instagram