TEAL Á L’ORANGE – Teal Recipe
A great new teal recipe to try for your next game dinner. Now that you have harvested all the teal you can manage, what do you do with this delectable bird? Although teal is one of very few birds that can be cooked whole, as opposed to in smaller parts, this recipe utilizes the succulent breasts of this delicious bird. When garnished with orange slices and basil leaves, your friends and family will be impressed with your cooking skills.
Cooking Time: 30 minutes active, 6 – 12 hours passive
- 12 teal breast filets, skin intact
- Kosher salt
- Freshly ground black pepper
- 8 TBSP chilled butter, cut into pieces
- ¼ cup orange liqueur
- 12 orange slices (for garnish)
- 12 basil leaves (for garnish)
- 3 TBSP orange juice concentrate
- ¼ cup sugar
- 1 cup dry white wine
- ¼ cup apple cider vinegar
- 2 TBSP orange marmalade
- 3 TBSP olive oil
To begin, season the breast filet with salt and pepper and set aside.
Prepare the marinade by combining the listed ingredients, and then whisking to blend. Pour the marinade into a resealable plastic bag, and place the teal filet into the bag, ensuring the breasts are adequately covered
in the marinade. Place the breasts and marinade in the refrigerator for 6 – 12 hours. When ready, remove the teal from the marinade and pat to dry.
Next, heat 4 TBSP of butter in a large skillet over medium-high heat. Place the filets in the skillet, skin side down. Cook the filet for 3 minutes, or until the skin is light brown and crisp. For medium-rare teal, flip the filet and cook for 2 more minutes. Remove the teal from the pan and keep warm.
After all the teal breasts have been cooked, remove the skillet from the heat. Add orange liqueur to the skillet slowly, and beware that the skillet may ignite. Be cautious to add the liquid slowly and carefully, and keep a lid to the skillet nearby to put out the flames if necessary.
Once the orange liqueur has been safely added, place the skillet over medium heat until the liquid has been reduced by half. Next, whisk in remaining 4 TBSP butter and stir until smooth.
To serve your teal filet, arrange 3 orange slices and 3 basil leaves on each plate, then top with the teal. Add pan sauce over each filet, as well as caramelized onions (if desired).