The Joy of Cooking....

[Bruce Schwartz]

What's the matter fellas - 'fraid to get in touch with your culinary side?

Well, I was with you when you started out saying, "Forget plucking - Tear through the skin and cut out the breasts, cleaning down to the bone", but then I got lost on all the other directions. I thought you just started eating once you had it clean down to the bone.

[terryg]

grilled teal breast

but works great any duck or upland

breast out 4 teal and buttefly. all water fowl should be soaked in saltwater for 24 hours(1/4 cup kosher salt per quart ) to remove blood.

marinate in your favorite mixture for 24 hours or if you are not sure what to use italian dressing works well.

buy 1 lb of deli bacon and wrap each breast well holding bacon with toothpicks.

place on hot grill and turning every 5 minutes until bacon is done. emat will be done at this time also.

very quick and easy, keeps meat moist, and flavor is out of this world.







and a few minutes later

[orhunter]

Dang I miss duck hunting.........

Terry.....You didn't save me any...........so sad.....

[Bruce Schwartz]

OK. Here's the deal. Pluck the ducks. You always need the skin on to keep in the juices so take your time. Pluck the quail, chukar, pheasant, etc. too.

Then cut with tin shears or poultry shears down the sides of the abdominal and chest cavity so the entire back comes off. Cut behind the legs so they stay with the breasts . Now, on one side of the breast cut close to the sternum long ways so that you end up with two segments of a breast and leg each. Salt kinda heavily with garlic and regular salt and pepper.

Use a small Weber grill with real charcoal.... no gas grills here. Place breasts and accompanying leg and thorax bone and grill covered for about ten minutes, maybe twelve, turning once.

It don't get any better. Mallard, teal, whatever.. well, not mergansers. Not as good with upland game because the meat tends to dry out more.