Cook this:

[Glenn]

If you've got a gal that's willing to wear bacon for ya then I say take what comes (to a certain extent) and don't be too picky.

But yes, they be a little on the thin side.

[quackaddict]

i didn't say that i'd kick em outta bed or anything..well unless, ya know...

[ProvidenceSwamper]

But yes, they be a little on the thin side.

Screw that.....more bacon for me.

[Highstrung]

That's one of the most beautiful things I've seen in a long time. I thought it always tasted like fat back myself.


Nitro that does look good. I don't know why I haven't tried that yet. That's pretty close to what I do with beef short ribs.

[Take em']

Meet those gals in crossfit Glenn?

[nitro5x6's]

I'd enjoy licking the bacon grease off them gals.......

[sprigdog]

my favorite whole teal/woody recipe.

game shears cut in half like you would a chicken.
marinate in Mandarin orange teryaki glaze
2 oranges squeezed and dropped in marinade dish
a mess of fresh rosemary

grill medium rare. rosemary is the key.

[nitro5x6's]

Rosemary is gooooooooood on any fowl. I like using Citrus on birds too.

[Vikki]

Here is what convinced me that clay pot cooking deserved a second look!

CLAY POT TEAL IN PORT WINE SAUCE

Teal breast OR cut-up pieces,
(amount of teal would depend upon size of your cooking vessel)
Lemon, cut in half
Salt & Pepper
4 TBSP orange juice
1 onion, thinly sliced
1/4 tsp crushed red pepper
1 tsp diced garlic
1 celery stalk, trimmed and split in quarters
1 cup port wine

Rub lemon half over all duck pieces, then sprinkle with salt & pepper. Combine OJ, onion, red pepper and garlic in large bowl, or glass baking dish. Marinate for 4 hours OR overnight.

Soak clay pot in water for 15 minutes. Drain pot, place duck, marinade, celery and wine in pot. Cover.

Place assembled pot in a COLD oven, then set temperature to 550°F. Bake for 30 minutes. Remove the lid & allow pot to cook another 5 minutes, or until the meat takes on some color.

*This recipe was originally intended for one whole, cut-up teal. Adjust ingredient amounts based on amount of duck you are cooking*

[MattB]

Get a nonstick pan HOT.

While its warming up, salt and pepper the skin sides somewhat heavily. Do the other side how you want. Add oil to pan and add the breasts, skin side down. Let them simmer until the skin get kinda crispy, then add some chopped up vidalia onions, red onions, green onions, and minced garlic. Flip the breasts and turn heat down, add a quarter cup of water and a quarter cup red wine and cover. Let the ducks finish cooking to medium and add some chopped up apple (amount depends on how many breasts). Remove breasts and add brown sugar to taste. Allow the apples to brown and soften just a little, and pour this little mixture over the breasts.