My good friend and hunting partner, Bob Smallman taught me a new angle on barbecued duck. He call’s it DU teal as he claims he learned it from a recipe created by Duck Unlimited. However, it is so basic that probably many people have recreated it over time.
Here’s how it goes: Shoot a teal (or other duck) and have your dog retrieve it.
Admire the bird, take a photo and treat it with respect.
Pluck the bird (s) with care, removing as many pin feathers as possible. Remove head, wings and feet. Then slice down the breastbone and filet each side of the bird, keeping only the breast and leg on each side.
The good news is you don’t have to get messy. The intestines stay inside the bird.
What you have now is almost 100% meat. Season with your favorites.
These are my go-to seasonings. Heat the (gas) barbecue to 400 degrees. Marinate the filets in vinegar, oil and seasonings. Flop them onto the red-hot grill for 2 or 3 minutes. They will flame up nicely. Flip them over for 1 or 2 minutes depending upon how well done you want them. Be careful. They cook very quickly.
Remove them from the grill. They should look something like this.
Can’t beat this. You will not find any pinfeathers as any that were there are now burned off. I’m hungrey.