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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (360g) Recipe makes 6 servings The following items or measurements are not included below: 2 cans button mushrooms |
||
| Calories 631 | ||
| Calories from Fat 342 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.1g | 58% | |
| Saturated Fat 14.4g | 72% | |
| Monounsaturated Fat 16.2g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 356mg | 118% | |
| Sodium 540mg | 22% | |
| Potassium 109mg | 3% | |
| Total Carbohydrate 4.0g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.4g | ||
| Protein 61.0g | 122% | |
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
Directions
1
Season teal breast halves with salt and pepper.2
Melt butter in a black iron pot and brown breast halves.3
Remove to baking dish.4
Add flour to butter in pot, stirring well.5
Brown a little or not, your taste.6
Slowly add chicken broth and sherry.7
Season to taste.8
Blend well and pour over teal.9
Add mushrooms and parsley.10
Bake at 350 degrees for 1 hour in a covered baking dish.11
Serve with wild rice.12
Also for: Doves, quail, snipe, woodcock, grouse, pheasant& rabbit.
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Featured Reviews for This Recipe
From: TeresaS
On Nov 15, 2007
What an excellent tasting dish! I prepared it with pheasant. DH thinks this may well be his favorite way to eat pheasant now. We don't really care for canned mushrooms so I made it with fresh. Just cut them in quarters and threw them in. I served it with wild rice. Like I said it's excellent. Thanks Iowahorse for posting.
From: Chef #348495
On Nov 4, 2007
I used this recipe for pheasant, the first I've ever eaten. I kept the legs but cooked them the same way as the breasts. It was great, and my fiance couldn't get enough. Can't wait to go hunting again!
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