Charcoal Teal a la Orange
- 5 Teal ducks
- 2 sticks butter
- 1 jar orange marmalade
- Salt and pepper
Melt butter and combine with orange marmalade to make sauce. Split ducks in half. Soak 2 hrs. in cold salt water.
Rinse. Salt and heavily pepper ducks.
Sear over hot charcoal, skin side down until golden brown. Turn ducks over and cook for an additional 15-20 minutes. Baste frequently with marmalade-butter sauce while cooking.
Serve with wild rice, spinach salad, homemade rolls, and a good dry wine. Serve with remaining orange marmalade sauce.Servings: 10
Submitted by: Recipe Group Member
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