Monday, 4 November 2013
Teal duck roasted
Last week a friend who goes shooting dropped off a couple of teal ducks for us (in exchange for a cake and a jar of lemon curd). Yesterday I plucked and gutted them and we had them roasted. It was an interesting recipe. I stuffed them with stewed apple and basted them in red whine vinegar with 25g of melted butter, half a teaspoon of sugar and a pinch of salt and pepper. The birds were roasted for half an hour.
We have them on a slice of fried bread with runner beans and fried potatoes. An enjoyable combination.