Oven-Braised Teal Recipe #75397
Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit
by Iowahorse
1 hour | 15 min prep
SERVES 6
- 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
- Season teal breast halves with salt and pepper.
- Melt butter in a black iron pot and brown breast halves.
- Remove to baking dish.
- Add flour to butter in pot, stirring well.
- Brown a little or not, your taste.
- Slowly add chicken broth and sherry.
- Season to taste.
- Blend well and pour over teal.
- Add mushrooms and parsley.
- Bake at 350 degrees for 1 hour in a covered baking dish.
- Serve with wild rice.
- Also for: Doves, quail, snipe, woodcock, grouse, pheasant& rabbit.
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5 stars