Teal are one of the few ducks that I’m likely to cook whole or split.  Most of the bigger ducks I cook in parts.  Teal are among the best and mildest tasting ducks and they’re perfect for grilling.  If possible, leave the skin on, give them a good rub or marinade and, for goodness sakes, don’t overcook them.

















Teal with Rum Orange Glaze - serves 4

8  teal, whole or split – skin on or off
1/4  cup olive oil
1  cup orange juice
1/4  cup dark rum
1  teaspoon kosher salt
1/2  teaspoon black pepper
orange segments or slices for garnish
     Rum Orange Glaze
1/3  cup orange juice concentrate
1/4  cup dark rum
1/4  cup onion, minced
1  tablespoon fresh gingerroot, minced (optional, but good)
4  tablespoons butter, softened

     Combine olive oil and next 4 ingredients.  Place teal in a container, pour mixture over and toss to coat. Cover and refrigerate for 2 – 4 hours, turning occasionally. To prepare glaze, whisk together all ingredients in a medium bowl. Heat a large lightly greased skillet over medium-high heat. Remove teal from marinade and place into the hot skillet. Discard marinade. Brown teal on one side, flip over and pour half of the Rum Orange Glaze over. Cook for 2 – 3 minutes and add remaining glaze. Remove teal when medium-rare. Reduce liquid to a few tablespoons and whisk in butter until melted. Spoon sauce over teal and garnish with orange segments.

     Early Season Waterfowl Tip: Now’s the time to clean out the freezer and make room for the new season. Make a large pot of waterfowl chili or stew and share with your hunting buddies. This year, make sure to properly package, label and date your ducks and geese before freezing.

     Scott’s website, HuntFishCook.com has hundreds of free fish and game recipes. Catch his TV show, HuntFishCook.com, in your area or on-line anytime at www.MyOutdoorTV.com.