Recipe originally from ducks.org
Photos by Woody Woodliff
This recipe is best with teal. Teal rank at the top of many lists of best-eating ducks. These diminutive fast fliers are one of the few ducks that can be cooked whole rather than in parts. However, this twist on a classic recipe features teal breast fillets over orange slices and basil leaves.
Teal Á L’Orange
Prep Time: 10 mins
Cook Time: 25-30 mins
Total Time: 45 mins
Servings: 4 people
- 12 teal breast fillets, preferably with skin intact
- Kosher salt and freshly ground pepper
- 1/2 cup chilled butter, cut into small pieces
- 1/4 cup orange liqueur
- 12 orange slices
- 12 basil leaves
- 3 tablespoons orange juice concentrate
- 1/4 cup sugar
- 1 cup dry white wine
- 1/4 cup cider vinegar
- 2 tablespoons orange marmalade
- 3 tablespoons olive oil
Step 1 Season the teal breast fillets liberally with salt and pepper. Combine the marinade ingredients and whisk to blend. Place the teal and marinade in a resealable plastic bag. Toss to coat evenly and place in the refrigerator for 6 to 12 hours. Remove the teal from the marinade and pat dry.
Step 2 Heat 1/4 cup of the butter in a large skillet over medium-high heat. Place the teal fillets in the skillet, skin side down, and cook them until the skin is lightly browned and crisp, about 3 minutes. Flip them over and cook the other side for 2 minutes for medium-rare—or longer to desired doneness. Remove the teal and keep them warm.
Step 3 Remove the skillet from the heat and set it away from any open flame. Slowly add orange liqueur to the skillet, but use caution—adding alcohol to a hot skillet may cause it to ignite. Please keep yourself and anything flammable away from the skillet, adding the liquid slowly and carefully.
Step 4 Place the skillet over medium heat and reduce the liquid by half. Remove from the heat and whisk in remaining butter until smooth. To serve, arrange 3 orange slices and 3 basil leaves on each plate, then top with teal fillets, pan sauce, and caramelized onions.