Teal for Two
It seems most of the waterfowlers I know prefer to prepare their harvest one of two ways: wrapped in bacon and grilled into poppers, or marinated and dried into jerky. I was one of those waterfowlers for years. This year, I’ve vowed to move my duck and goose cooking forward. Classic cuisine is full of duck and goose preparations, and most are not really that tough to pull off. Today’s venture into a better class of cooking, I call Teal for Two.
Teal for Two
Prep time: approximately 90 min
Cook time: 15 min
You will need:
2 whole Teal, plucked
1 C. water
1/4 C Apple Cider vinegar
1Tbs kosher salt
1 heavy pinch course ground black pepper
bay leaf
2-4 chunks of your favorite smoking wood
Combine water, vinegar, salt, pepper and bay leaf and set aside. You can substitute your favorite wild game brine if desired. Split teal into halves. Carefully debone the halves, leaving the thigh bone in the drumstick. Place teal in brine, and let soak for 30 minutes. Meanwhile, light a generous amount of charcoal. When well lit, arrange briquettes on either side of your grill, to allow indirect cooking. Arrange duck halves in center of grill, skin side up. Add wood chunks and cook until the breast meat has reached 140 degrees. It won’t take long. A remote thermometer will help monitor progress. Once 140 degrees has been reached, place duck halves directly over the coals, skin side down, and sear until skin is brown and crispy. Monitor carefully for flare ups from fat dripping onto the hot coals. When skin is nicely browned, wrap in foil and let rest 15 minutes.
The crispy skin and hint of smoke make a sauce unnecessary. My suggestion for sides would be: Wild rice, roasted potatoes, and a nice sauted vegetable such as asparagus or green beans.

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