Oven-Braised Teal

⏱ 60 mins 🍽 6 serving(s) 🏷 Quail

This recipe guides you through preparing tender teal duck breasts, first browned then baked in a savoury sauce made with chicken broth, sherry, and mushrooms. The dish is finished with fresh parsley and braises in the oven for a full hour. It's a traditional method that yields a flavourful main course, beautifully complemented by wild rice. The technique is also suitable for preparing other small game birds.

Oven-Braised Teal

Ingredients

  • 6 teal duck breasts, deboned/halved
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup wine, sherry
  • 2 cans button mushrooms
  • 1/4 cup parsley, minced
  • salt & pepper

Method

  1. Sprinkle the teal breast halves with salt and pepper.
  2. Heat the butter in a black iron pot and sear the breast halves until browned.
  3. Transfer the browned teal to a baking dish.
  4. Stir the flour into the butter remaining in the pot until combined.
  5. Cook the flour mixture briefly, according to your preference.
  6. Pour in the chicken broth and sherry gradually while stirring.
  7. Adjust the seasoning of the sauce with salt and pepper.
  8. Mix the sauce thoroughly and then pour it over the teal in the dish.
  9. Scatter the canned mushrooms and minced parsley over the top.
  10. Cover the baking dish and place it in an oven preheated to 350 degrees for 1 hour.
  11. Accompany the finished dish with wild rice.
  12. This cooking method also works well for doves, quail, snipe, woodcock, grouse, pheasant and rabbit.

Nutrition (per serving)

Sodium540200 mg

Recipe details

CategoryQuail
AuthorIowahorse