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Sportsman's Paradise Asian Glazed Teal
Thanks to Chef NeauxTelle for sending in this recipe.
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~ 10 teal, plucked and cleaned
~ 1 lb bacon
~ butter
~ orange marmalade or other fruit for glaze
~ powdered ginger
~ honey
~ soy sauce
~ dry sherry
~ salt and pepper
~ Lee & Perrins worcestershire sauce
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Rub ducks with salt and pepper. Arrange in a baking dish.
Place 1/2 strip of bacon on each duck breast. Dot each duck with butter and sprinkle with worcestershire sauce.
Pour a generous amount of sherry into the pan.
Cover with foil and bake at 300 degrees for about 3 hours or until the breast meat starts to split from the bone.
Place a generous amount of marmalade into a sauce pan. Add ginger, honey and soy sauce to taste. Add enough juices from the duck pan to liquefy. Stir well.
Cook over medium-low heat until thick. Stir often.
Turn oven heat up to 450 degrees.
Coat each duck generously with the glaze.
Bake for 8 - 10 minutes. Watch closely so glaze doesn't burn.
Serve and enjoy.
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