Alaska Fish & Wildlife News
November 2005


By from the ADF&G cookbook
caption follows
Teal make fine table fare. ADF&G photo

ducks, quartered
4 T. butter
1 can beer
1 C. small, whole mushrooms
1/4 C. green onion, sliced
2 bay leaves
2 T. cornstarch
parsley, snipped
wild rice
½ t. salt

Brown ducks in 2 T. butter in a Dutch oven. Drain off excess fat. Stir in beer, mushrooms, green onions, bay leaves, 1/2 t. salt and a dash pepper. Cover and simmer over low heat 1 1/4 to 1 1/2 hours until tender. Remove duck and discard bay leaves. Measure pan juices and add additional beer if necessary to make 2 C. liquid. Melt 2 T. butter in a sauce pan and stir in corn starch. Stir in pan juices and cook and stir until thickened. Cook and stir another minute or two. Spoon some of the sauce over the duck and sprinkle with parsley. Place remaining sauce on the table and serve ducks with wild rice.

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