I've go some teal to cook

don't ever waste a good teal in a gumbo. get your black pot out. season the teal. stuff each one with a two inch piece of smoked sausage. grease the bottom of your pot. sear them real good. throw in onions and sear them. add water and simmer down. throw over rice.

Thanks for the recipe. What do you season with?

I've got enough to prepare a few different ways, and since gumbo season is coming to a close I was going to make one last good one.

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What do you season with?

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slap ya mamma

filet the meat of breast bone.
Itll look like chicken strips

Takes a while but this is my recipe.

Ingredients:

2 teal per person; 1 big duck per person (depends on the number of people eating)
4 Medium Yellow Onions. I usually cook 6-8 ducks so use that a rule of thumb for onions
3-4 Tablespoons of Garlic. Use same rule for onions.
2 cans of Mushrooms. Use the same rule for onions.
Olive oil/Bacon Grease. I prefer Bacon Grease.
2 Tablespoons of Sugar
3 Bell Peppers (I like the Tri-color)
Bundle of Green Onion Tops
Flour for Thickening Purposes
Red Wine
Worcestershire Sauce
Tony’s
Chicken Stock
2-3 Cans of Beer

Process:

Season ducks with Tony’s, Red Wine, and Worcestershire Sauce.

Pour thin layer of Olive Oil/Bacon Grease in the largest Magnalite Pot you can find. It has to be big enough for all the duck to lay flat in. You do not want them on top of each other.

Sprinkle the sugar in the oil

Place ducks in the Pot on a medium/high heat. This part is the most crucial. I usually brown my ducks for 1 ½ hours. Every 20-25 minutes remove ducks from the pot and pour half can of beer in the pot and scrape the bottom. It might look like it is burnt but it is not. Just keep on scraping until all the black at the bottom is off and dissolved. Place ducks back in the pot and repeat this process 3-4 times within the 1 ½ hour of the browning process. You might have to add a little oil depending on if the ducks are sticking really badly. I might do this 45 mintues into my 1 ½ hour. Remove ducks after final browning is done.

Pour chopped onions, bell peppers, and garlic into the pot for browning. All of this will add liquid to the pot so it will be easy to watch. Cook down until they basically turn to mush. I usually throw a little beer in there if they start to stick and just scrape the bottom. I usually cook my veggies on a medium fire for about 45 minutes to 1 hour.

Place ducks back in pot with cooked veggies and brown for another 15 minutes.

Cover ducks in Chicken Stock until you can barely see them. Bring fire to medium heat and cover.

I usually add my 2 cans of mushrooms after about 1-2 hours of cooking. Cook ducks down until breast meat is splitting, thigh meat is falling, and the backs are breaking. You will have to add Chicken Stock throughout the cook down. Once the meat is done I always cook the gravy down half way below the ducks. Then I add a couple splashes of Red Wine and thicken the gravy with flour and water/corn starch.

Throw in the Green Onion Tops 30 minutes before serving.

Serve over rice.

The whole process usually takes me 5-6 hours.

Dont ever waste a teal by breasting them out for the pit. Use spoonbills or some scaulp. Teal and other big ducks need to be picked.

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I'm going to use a couple in a gumbo, but I need a few ideas for something else. TIA

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NOOOOO!! Gumbo is for spoonies and snow geese!

marinate the breast in terriyaki sauce for 30min...then wrap in bacon stuffed with smoked gouda cheese and a fresh jalapeno pepper...grill to perfection