mgsontour Posted January 4 Report Share Posted January 4 Evening all, I normally slice and pan fry teal with plenty black pepper and sometimes add a few chilly flakes and serve with a creamy mushroom rissotto but getting bored and my freezer is filling up so was going to treat the lads on Saturday, how does everyone else cook them while keeping it simple? Cheers Quote Link to comment Share on other sites More sharing options...
billytheghillie Posted January 4 Report Share Posted January 4 Dont think Teal ( moderator ) would be happy if you sliced and pan fried him, what has he done to you? Quote Link to comment Share on other sites More sharing options...
enfieldspares Posted January 4 Report Share Posted January 4 In truth I've never had much success with wild duck. Used to shoot them on my pond, mallard (mostly), wigeon, teal. I never did ever get them cooked as well as I cooked a partridge or a pheasant. Good Luck! Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 4 Report Share Posted January 4 (edited) what about...hang them......3 days maybe....spatchcock them .....soak them in a nice sweet marinade over night....maybe plum based....then grill them.... baste them with the marinade whilst grilling how does that sound.... serve with mashed ..buttered...sherried carrots...and baby pots tossed in mint sauce and butter Edited January 4 by ditchman Quote Link to comment Share on other sites More sharing options...
mgsontour Posted January 11 Author Report Share Posted January 11 On 04/01/2024 at 21:01, ditchman said: what about...hang them......3 days maybe....spatchcock them .....soak them in a nice sweet marinade over night....maybe plum based....then grill them.... baste them with the marinade whilst grilling how does that sound.... serve with mashed ..buttered...sherried carrots...and baby pots tossed in mint sauce and butter I'll give it a spin next time, cheers Quote Link to comment Share on other sites More sharing options...
Krico woodcock Posted January 11 Report Share Posted January 11 Teal this time of year are lovely round fat wee ducks.. very simple way of doing them, especially if you want to do a good few of them is put your whole plucked teal in a roasting pan, or similar, with a lid, casserole dish either. All the same.. grind some sea salt and black pepper over them, put a layer of smoked streaky rashers over them. Put lid on. Place in oven gas mark 8 for 40 minutes, turn down to gas mark 2 for 1.5 hours. Low n slow. Take out, leave lid on, rest, still with lid on for bought 20 minutes. They will be falling of bone, delicious.. another simple way is pluck teal, breast with skin, and legs on.. olive oil ,butter in a hot pan, season teal . Place teal skin side down on pan, until you can feel top side of breast getting tepid, turn teal, and baste for another couple minutes. Remove teal from pan to warm plate. Leave rest for couple minutes. Thinly slice.. as ditchman has said, spatchcock them. Brilliant on a proper charcoal BBQ.. Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 11 Report Share Posted January 11 if you spatchcock them.....do them in the top of the oven straight on the wire grill....and put the grill pan UNDERNEATH the wire grill....then you get got crisping heat ontop and bottom Quote Link to comment Share on other sites More sharing options...
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