Recipes for Teal

[User00047]

I shot a brace of Teal this evening on my little pond!
Does anyone have a good recipe for these?

 

[Tim.243]

I shot a brace of Teal this evening on my little pond!
Does anyone have a good recipe for these?

the one we use covers all wild fowl...












you get an old boot and cook it in the same oven as the bird...


















when they are both done











you give the bird to the dog











and













eat the boot..........












Tim.243

 

[User00047]

That's a shame, because I've cooked other wildfowl before with excellent results.
Anyone got any actual recipes?

 

[basil]

That's a shame, because I've cooked other wildfowl before with excellent results.
Anyone got any actual recipes?

www.1245.forumotion.com

 

[NOTSHARP]

Roast in a hot oven. Baste with honey frequently during the cooking period.



GG

 

[243 Stalker]

Heat some honey in a pan and then fry the Teal breasts in it like you would a fillet steak. They can then be served on a bed of noddles or with your favourite winter veg.

ATB 243 Stalker.

 

[shakey jake]

If you like meat pink its only going to take minutes to roast whole I'd brown if first in a pan then red hot oven for about 10 mins then rest or cut off the breasts and fry if they are really fatty start them skin side down in a cold pan with a tiny smear of oil then when nice and crispy flip them over to finish, the liver would be my treat if its not smashed

 

[bogtrotter]

the one we use covers all wild fowl...












you get an old boot and cook it in the same oven as the bird...


















when they are both done











you give the bird to the dog











and













eat the boot..........












Tim.243

Don't believe it! Teal are very tasty.

 

[pob]

As said already, breast them out and simply fry. Keep the skin on to retain the fat and lightly score the surface. Delicious.

If I have time for plucking the whole bird, I always do them as crispy aromatic duck with tortillas, little gem lettuce and home made plum sauce. The kids love it. It's a good way to eek out the whole bird, all the fiddly bits of meat and crispy skin. I marinade in a bit of olive oil and a good dusting of five spice powder inside and out and lots of sea salt. I sometimes put a knob of ginger in the cavity too.

I save the fat too for roasting potatoes, though they do have an aromatic twist to them

 

[Tim.243]

Don't believe it! Teal are very tasty.

I know they are.....mine go to a friend who makes pâté...which is soooooooooooooo nice



Tim.243

 

[Blue400]

Pluck, spatchcock, plenty salt on the skin and grill until you get to the point you like eating your meat. Enjoy Atb blue.

 

[Heym SR20]

hot roast in the oven - not too long - and then let to rest.

Serve with lyonaise potatoes - potatoes and onions thinly sliced covered with milk, cream and / or stock and herbs and backed in the oven for 40 mins until potatoes are nicely soft and its all unctious

plus some winter greens pan fried with a bit of bacon, garlic and soy sauce

with a nice sticky sweet blackcurrent/cranberry/damson jam and port wine reduction with the duck juices

And do the same for widgeon

And also for woodcock.

Serve the teal whole and provide each diner with an optional fish filleting knife so they carve their own bird on their plate.

 

[User00047]

Well, in the end I took a bunch of Sloes from last year's sloe gin + a bit of the liquid, a couple of tablespoons of Mexican orange blossom honey, a scoop of whisky soaked Blackberries + liquid, and a tablespoon of Carluccios lemon oil. Mixed it all together and basted the four Teal breasts, in the oven at 190 for 15-20 mins. Turn once. Cooked until about "medium".
It was a bit of an experiment but I thought it was delicious. Success all round. Thanks for the inspiration folks!