So, the wildfowling season is well underway (thank god), even if the weather this year does not seem quite right – we haven’t even had a frost yet. However, there are a few teal about even so, and the mud has been calling me for some time. This is one of my family’s favorite dishes to celebrate this amazing little duck – it’s SO hard to hit when in the field, and then even harder to know what to do with it once it’s in your kitchen.
The first time I cook this every year for me, it really means autumn has properly set in and winter is on its way. As with all migratory ducks that like to feed on costal mud, get them as early in the season as possible, for these will taste the sweetest. Be warned, after a few months on the mud they begin to taste of salt mash, and take it from one who has fallen on his face in the mud more than once, it’s not a good flavour.
Ingredients for 1 serving:
You need at least one of these tasty little chaps for each of your guests.
2 rashers of streaky bacon
1 slice of bread
Stuff the cavity of the bird with as much of the peeled orange as will fit easily. Then wrap the duck with the bacon. While doing all this, put a slice of bread in the toaster. Once done, remove the toast, and place the teal on top, then place on a baking tray. Put it in the oven, set at around 180c/356F for around 30 minuets. You’ll know it’s done when the bacon is crispy and the toast looks like fried bread.
Use a cake slice to remove it from the tray and plate up. Serve with your choice of vegetables – I think roast parsnips with honey and buttered garlic carrots would be pretty unbeatable. I defy anyone who tries this recipe to say that this is not the best piece of toast they will ever eat in their life.