Roast Teal Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: teal,
2: apples, peeled, cored and
1: halved,
8 strips: of bacon,
1/2 cup: port wine,
1 tbsp: lemon juice,
1 cup: plum or red currant jelly,
2 tsp: flour,
1: salt and pepper to taste,
Directions:
Salt and pepper the birds inside and out, and place half an apple in each
bird. Truss the bird so as to bind down the 2 slices of bacon that you
wrap around each teal. Place in a roasting pan. In a small skillet heat
the wine and lemon juice, then stir in and dissolve the jelly. Ladle it
over the birds and roast at 400 degrees for 20 - 25 minutes depending on
how rare you like your duck. Remove the ducks to a platter and make the
sauce by skimming off the bacon fat, then stirring in over a low flame the
flour and two tablespoons of water. Simmer until the sauce is thick, pour
it over the birds and serve.
David & Katrina & dandk@LINEX.COM rec.hunting.dogs
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
bird. Truss the bird so as to bind down the 2 slices of bacon that you
wrap around each teal. Place in a roasting pan. In a small skillet heat
the wine and lemon juice, then stir in and dissolve the jelly. Ladle it
over the birds and roast at 400 degrees for 20 - 25 minutes depending on
how rare you like your duck. Remove the ducks to a platter and make the
sauce by skimming off the bacon fat, then stirring in over a low flame the
flour and two tablespoons of water. Simmer until the sauce is thick, pour
it over the birds and serve.
David & Katrina & dandk@LINEX.COM rec.hunting.dogs
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp