Grilled Teal
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Marinating Time
1 d
-
Total Time
1 d 45 mins
-
Servings
4 people
-
Calories
312 kcal
-
Course
Main Course
-
Cuisine
Mexican
Grilled Teal
Report
This is a general method for grilling teal, along with a zippy Mexican marinade whose ingredients are in most supermarkets. I used green-winged teal here, but any small duck would work fine.
Share:
Ingredients
MARINADE
- 4 dried guajillo, New Mexican or California chiles
- 1 small onion, quartered
- 3 to 5 garlic cloves, unpeeled
- 1 teaspoon dried oregano, Mexican if you can find it
- 2 tablespoons tomato paste
- hot sauce, salt, and lime juice to taste
- 4 to 8 whole teal
Instructions
- Start by seeding and destemming the dried chiles. Put them in a bowl and pour boiling water over them. Set a plate over the bowl to cover and let this sit. Heat up a cast iron or other heavy skillet and, when it’s hot, set the quartered onion and the unpeeled garlic cloves on it to char. Do not oil the pan. Rotate the onion and garlic so it’s nicely charred.
- Put the onions, garlic, tomato paste, oregano and the rehydrated chiles, along with a little bit of the soaking water, into the bowl of a blender. Puree, adding enough of the chile soaking water to give the mixture the consistency of barbecue sauce. Add salt, hot sauce and lime juice to taste. This marinade can be made ahead of time, up to a week. It stores well in the fridge.
- The day before you want to cook your teal, cut out their backbones with shears. I like to pull out the ribs, too. Rinse them well and set the birds, breast side up, on a cutting board. Use the palm of your hand to flatten them a bit more.
- Massage the marinade into the teal, and use a little more than you think you need. Set them, breast side down, in a covered container that will just about hold them all. Refrigerate for a day or even two. Now yes, you can marinate the teal for less time, but they won’t be as good.
- When you are ready to grill your teal, take the container out and let the birds come to room temperature for 30 minutes or so. Start a hot fire on your grill. Charcoal and wood are my preference, but it works fine with gas, too.
- Make sure your grates are clean. Set the ducks, breast side up, over the coals, and grill, covered, for about 8 minutes. Flip the birds and let them grill, uncovered, for another 3 to 5 minutes. Flip them one more time and paint with a little sauce, let that sit a minute, then serve.
Notes
- One note when grilling any duck: Watch for flare-ups that will happen when your bird starts dripping fat on the coals. There are two easy ways to handle this: Move the ducks away from the direct heat, and/or use a spray bottle with water to douse the flares.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
8g
(3%)
Protein
46g
(92%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
174mg
(58%)
Sodium
197mg
(8%)
Potassium
801mg
(23%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1169IU
(23%)
Vitamin C
20mg
(22%)
Calcium
28mg
(3%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 46g | 92% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 174mg | 58% |
| Sodium | 197mg | 8% |
| Potassium | 801mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1169IU | 23% |
| Vitamin C | 20mg | 22% |
| Calcium | 28mg | 3% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
