Grilled Teal
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Marinating Time
1 d
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Total Time
1 d 45 mins
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Servings
4 people
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Calories
312 kcal
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Course
Main Course
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Cuisine
Mexican
Grilled Teal
Description
The Grilled Teal recipe starts by soaking dried guajillo chiles to rehydrate them, then blending them with charred onion and garlic, tomato paste, oregano, salt, hot sauce, and lime juice into a thick marinade. The marinade captures smoky, tangy, and mildly spicy elements. Whole teal ducks are prepared by removing their backbones and ribs, then flattened for even grilling.
Cooking involves grilling the birds over indirect heat while managing flare-ups due to dripping fat. The result is juicy, tender duck meat with a crispy, flavorful skin infused by the chile-based marinade. The grilling method adds a subtle char that complements the smokiness of the pepers and tomato paste.
To prevent flare-ups while grilling, reposition the birds away from direct heat or spray with water if flames rise excessively. The marinade can be made ahead and stored in the refrigerator for up to a week, allowing flavors to deepen before cooking.
Ingredients
MARINADE
- 4 dried guajillo chile New Mexican or California chiles
- 1 onion quartered, small
- 3 to 5 garlic unpeeled, cloves
- 1 teaspoon oregano Mexican if you can find it, dried
- 2 tablespoons tomato paste
- hot sauce salt, and lime juice to taste
- 4 to 8 duck 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
- Manage grill flare-ups caused by dripping fat by moving the birds away from direct heat or using a water spray to control flames.
- The chile marinade can be prepared up to a week in advance and stored refrigerated for convenience and deeper flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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