Pot Roasted Teal Recipe

[lsufish]

If this topic has already been dicussed my apologies, but can anyone share the best way to cook teal in a dutch oven? Ive done it a few times myself and it tasted good, but it seems like i'm forgetting something.

Thanks

[Ray]

You gotta brown them and brown them and brown them and brown them. W/lid on.
It takes time and a lot of onions. I don't like using ducks with no skin, but I will if it is all I can get.
I usually fry about 4 slices of chopped up bacon to get the bottom of the pot greasy and brown. Leave the bacon bits in the bottom and put the seasoned and/or injected birds in the pot(I know some that stuff the breast or cavity with onions) back side down and put the lid back on with medium heat.
I use tongs instead of a spoon to turn them. I can control the birds better with tongs.
I turn them several times, making sure they are browned real good on all sides, even the neck area. Stand them up if you can to get that area browned. Throw in a hand full of onions now and then to add flavor. If the bottom gets dry, give it a shot of beer now and then to keep them from burning.
Once they are real brown and just starting to get tender, take them out and throw in your onion/bell pepper/celery...ect. or what ever you want in the pot along with what ever seasoning you like and stir till the brown is off the bottom. If it is too dry, use a lil water, not much to get it all off. Once the onions are very very tender and browned, put ducks back in with a couple inches of water and throw the lid back on, turn down heat and let simmer till the meat is about to fall off the bone, stirring now and then. The browner you get the skin, the browner the gravy, the better it tastes.
My wife don't like ducks, but she will whop someone's azz to get to that gravy.

[lsufish]

Great tips, I really appreciate it. I would expect nothing less out of a cowboys fan!

[robinr]

I like to get some mustard greens in a can and mix them with some minced garlic and seasoning. Then stuff the breast and pot roast them as Ray directed. I'll never cook a teal any other way, even people that say they don't like mustard greens love it.

[SULPHITE]

Keep'em coming...I writing this down...

[pmckee318]

Originally Posted by Ray

You gotta brown them and brown them and brown them and brown them. W/lid on.
It takes time and a lot of onions. I don't like using ducks with no skin, but I will if it is all I can get.
I usually fry about 4 slices of chopped up bacon to get the bottom of the pot greasy and brown. Leave the bacon bits in the bottom and put the seasoned and/or injected birds in the pot(I know some that stuff the breast or cavity with onions) back side down and put the lid back on with medium heat.
I use tongs instead of a spoon to turn them. I can control the birds better with tongs.
I turn them several times, making sure they are browned real good on all sides, even the neck area. Stand them up if you can to get that area browned. Throw in a hand full of onions now and then to add flavor. If the bottom gets dry, give it a shot of beer now and then to keep them from burning.
Once they are real brown and just starting to get tender, take them out and throw in your onion/bell pepper/celery...ect. or what ever you want in the pot along with what ever seasoning you like and stir till the brown is off the bottom. If it is too dry, use a lil water, not much to get it all off. Once the onions are very very tender and browned, put ducks back in with a couple inches of water and throw the lid back on, turn down heat and let simmer till the meat is about to fall off the bone, stirring now and then. The browner you get the skin, the browner the gravy, the better it tastes.
My wife don't like ducks, but she will whop someone's azz to get to that gravy.

If you could stuff pan sausage in them birds and serve over rice, or sweet potatoes

[Kenner18]

I would throw the teal away and go to popeyes and get some chicken .

[Montauk17]

Originally Posted by Ray

You gotta brown them and brown them and brown them and brown them. W/lid on.
It takes time and a lot of onions. I don't like using ducks with no skin, but I will if it is all I can get.
I usually fry about 4 slices of chopped up bacon to get the bottom of the pot greasy and brown. Leave the bacon bits in the bottom and put the seasoned and/or injected birds in the pot(I know some that stuff the breast or cavity with onions) back side down and put the lid back on with medium heat.
I use tongs instead of a spoon to turn them. I can control the birds better with tongs.
I turn them several times, making sure they are browned real good on all sides, even the neck area. Stand them up if you can to get that area browned. Throw in a hand full of onions now and then to add flavor. If the bottom gets dry, give it a shot of beer now and then to keep them from burning.
Once they are real brown and just starting to get tender, take them out and throw in your onion/bell pepper/celery...ect. or what ever you want in the pot along with what ever seasoning you like and stir till the brown is off the bottom. If it is too dry, use a lil water, not much to get it all off. Once the onions are very very tender and browned, put ducks back in with a couple inches of water and throw the lid back on, turn down heat and let simmer till the meat is about to fall off the bone, stirring now and then. The browner you get the skin, the browner the gravy, the better it tastes.
My wife don't like ducks, but she will whop someone's azz to get to that gravy.

I wasn't hungry till I read this. Sounds great

[Ray]

I have stuffed them with deer sausage link and onions/bell pepper.
Some don't like that. I do.

[Ray]

I am eating a chicken and sausage gumbo tonight.
File gumbo made with deer sausage and left over smoked chicken.
House smells fanfreakintastic.

[bluewing]

throw some turnips and potatoes in that!!!!!!!!

[swamp snorkler]

Once you throw your onions in the pot and get them browning good stick it in the over on 300 for an hour or so......the onions will get really dark......you can also add a can of cream of mushroom soup to the mix and that can't do anyhting but help the gravy out.

[Reefman]

Originally Posted by robinr

I like to get some mustard greens in a can and mix them with some minced garlic and seasoning. Then stuff the breast and pot roast them as Ray directed. I'll never cook a teal any other way, even people that say they don't like mustard greens love it.

I'll second this method! Years back I had the chance to hunt the old Savant Nouvelle hunting club below Gibstown bridge. The Ladies in the kitchen would prepare them this way. C'est bon sha!

[eman]

Use a good red wine instead of da beer.

[Ray]

Originally Posted by Reefman

I'll second this method! Years back I had the chance to hunt the old Savant Nouvelle hunting club below Gibstown bridge. The Ladies in the kitchen would prepare them this way. C'est bon sha!

That was my friends grandma. She cooked there till the year before she passed away.

[Reefman]

Originally Posted by Ray

That was my friends grandma. She cooked there till the year before she passed away.

Those two ladies make a really great coot gizzard gumbo; served before the pot roasted teal. Over the years of duck hunting some of the older hunting clubs in SW La, I always like to get permission to stick my head in the kitchen to see the prep work on dinner. Sure did pick up a few great pointers doing so.....

[Raymond]

Ray, lemme know if ya need anymore whole ducks but I have to get an invite to supper.

[Ray]

I will cook what ever you bring, and you are welcome to eat everything I don't.
Wife only eats rice and gravy.

[DUCKGOGETTER]

Originally Posted by reefman

those two ladies make a really great coot gizzard gumbo; served before the pot roasted teal. Over the years of duck hunting some of the older hunting clubs in sw la, i always like to get permission to stick my head in the kitchen to see the prep work on dinner. Sure did pick up a few great pointers doing so.....

x2 i've ate and hunted there before, and the gizzard gumbo was the best.