Yet another game recipe – I am trying to get through as many as I canbefore the end of the game season!
I have already cooked mallard a couple of times and happening upon some teal in the butcher allowed me to try a new type of duck, which is a very hansome little dabbling duck (I cooked widgeon for the previous post Braised Wild Duck with Apricot Stuffing). This now just leaves snipe and ptarmigan and I’ll have eaten all the legal game species in Britain.
As for many of the recipes in this section, Jane provides but mere guidance. Here’s the recipe as given in English Food:
Widgeon and Teal
roast: 10-25 minutes, mark 7, 220⁰C (425⁰F)
inside: liver mashed with butter, parsley and lemon
serve with: as wild duck [I assume she means mallard here]. On fried bread put under the bird at the end of roasting
The cooking time here is rather vague because of the size difference between the two types of duck.; teal is the smallest duck in Britain and widgeon is of a middling size. I roasted the teal for 15 minutes and stuffed them only with only seasoned butter. There was a thin layer of fat covering the breasts so I merely smeared them with more softened butter. Annoyingly, I forgot to fry the bread. I made a gravy from the juices by whisking a tablespoon of flour into them along with some chicken stock added in stages and a spoonful of redcurrant jelly.
#363 Widgeon and Teal. I am getting such a taste for game these days. These little teal were great – dark-fleshed but not too gamy. There is also something very satisfying about having a whole bird sat on your dinner plate; positively medieval. 8/10