Roasted Red Headed Teal
Thank goodness the summer heat is coming to an end and we can start concentrating on important things, like hunting season. If you are fortunate enough to get out and go teal hunting, you may ask yourself, “Now what?” The simple answer is following this easy recipe with a surefire way not to mess up your ducks.
6 teal duck breasts, deboned/halved
6 tablespoons of butter
3 tablespoons of flour
2 cups chicken broth
½ cup white wine
¼ cup chopped parsley
3 cloves minced garlic
1 package mushrooms
2 tablespoons of Cajun Red Head Wild Game Seasoning
Season teal with Cajun Red Head Wild Game Seasoning and set aside. Melt butter in black iron pot and brown breast halves. Remove from pot and set aside. Add flour to butter in pot and stir well. Brown slightly. Slowly add chicken broth and sherry. Blend well and pour over teal in separate baking dish. Slice mushrooms, then lightly sauté butter and garlic and toss in with the teal. Add parsley and bake in oven 350 degrees in a covered baking dish. Serve with rice or quinoa.