Oven Braised Teal
Infuse your dining experience with rustic elegance by preparing this Oven Braised Teal recipe, a timeless dish that highlights the rich, gamey flavor of wild duck. Perfectly seared and slow-braised to tender perfection, these small teal ducks are immersed in a fragrant medley of white wine, chicken stock, and aromatic herbs like thyme, rosemary, and bay leaf. The addition of a savory mirepoix—onion, carrot, and celery—adds depth to the braising liquid, which transforms into a luscious sauce. With each bite, you'll savor the balance of earthy flavors and subtle citrus from a splash of lemon juice. Serve this comforting dish straight from the oven, garnished with fresh parsley for a final touch of color and freshness. Ideal for intimate dinners or special occasions, this recipe celebrates the art of slow cooking and the natural beauty of game meats.
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Recipe Information
Ingredients
- 2 pieces Teal (small wild ducks, cleaned and plucked)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Onion, finely chopped
- 1 medium Carrot, diced
- 1 Celery stalk, diced
- 3 Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken stock
- 3 Fresh thyme sprigs
- 1 Fresh rosemary sprig
- 1 Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 325°F (165°C).
Pat the teal ducks dry with paper towels. Season the inside and outside generously with salt and pepper.
In a large, oven-safe Dutch oven or heavy roasting pan, heat the olive oil over medium-high heat.
Add the teal to the pan and sear for 3-4 minutes on each side, or until browned. Remove the teal and set aside.
Reduce the heat to medium and add the butter to the pan. Once melted, add the chopped onion, carrot, and celery. Sauté for 5-6 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the chicken stock, thyme, rosemary, bay leaf, and lemon juice to the pan. Stir to combine.
Return the teal to the pan, breast side up. Spoon some of the liquid and vegetables over the teal.
Cover the pan with a tight-fitting lid or aluminum foil and transfer it to the oven.
Braise in the oven for 75-90 minutes, basting the teal with the liquid every 30 minutes, until the meat is tender and easily pulls away from the bone.
Remove the pan from the oven. Discard the herb sprigs and bay leaf.
Serve the teal hot, spooning the braising liquid and vegetables over the top. Garnish with fresh parsley.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1399 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
