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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit Ingredients:
6 teal duck breasts, deboned/halved |
6 tablespoons butter |
3 tablespoons flour |
2 cups chicken broth |
1/2 cup wine, sherry |
2 cans button mushrooms |
1/4 cup parsley, minced |
salt & pepper |
Directions:
1. Season teal breast halves with salt and pepper.
2. Melt butter in a black iron pot and brown breast halves.
3. Remove to baking dish.
4. Add flour to butter in pot, stirring well.
5. Brown a little or not, your taste.
6. Slowly add chicken broth and sherry.
7. Season to taste.
8. Blend well and pour over teal.
9. Add mushrooms and parsley.
10. Bake at 350 degrees for 1 hour in a covered baking dish.
11. Serve with wild rice.
12. Also for: Doves, quail, snipe, woodcock, grouse, pheasant& rabbit.
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