re: Six Teal in the Freezer

A little tip on browning...ducks, chicken, pork, etc. get your pan/skillet/grill very hot and make sure your meat of choice is dry (paper towels will do the trick). Moisture on the surface of any meat inhibits browning and essentially causes it to steam. I like to clip out the backbones and open the little buggers up like a book (aka spatchcock ......yeah just google it), sear them real good in a big black iron skillet and pop them into 350 oven to finish. Deglaze and make a little pan sauce. Sweet potatoes with some Steens and butter is the perfect side for duck

How to Butterfly/spatchcock