Pot Roasted Teal with Cherries and Pinot Noir
8 teal or 6 wood ducks whole and plucked
1/2 small~med. onion cut into 16 pcs. for stuffing
16 celery chunks 1/2" long for stuffing
1/4 cup minced garlic
salt, black pepper, and cayenne pepper to taste
1 bottle Pinot Noir
1 quart chicken stock
1/2 cup Bacon Grease
2 cups diced onion
1 cup diced celery
1 cup diced red bell Pepper
2 cups ripe cherries split and seeded
1/2 tsp dried Thyme
Louisiana Hot Sauce
1/3 cup cherry preserves
wash birds good and check to remove all feathers from shot holes and remove visible shot. pat dry with paper towels and place on cookie sheet. loosen connective tissue on the skin (from cavity side-not neck side) from the breast meat with a long thin knife. chop necks off and set aside for later. season birds liberally inside cavity with salt, black pepper and cayenne pepper.
stuff each teal cavity with 2 pieces of onion, 2 celery chunks, and 4 cherry halves (placing cut side against the breast bone). truss cavity closed with tooth picks. coat outside of birds with hot sauce and season liberally with salt and peppers...
Pre Heat oven to 325 degrees. Heat a #12 cast iron pot to med. ~med.-high heat. Add 1/2 cup bacon grease, fry birds on all sides until golden brown, about 30 minutes. remove from pot and set aside-keep warm. add Duck necks and veggies and saute' 10 minutes. Deglaze pot with Pinot Noir and return birds to pot. Add dried thyme, chicken stock, and remaining cherry halves.
Roast in oven for 3 hours or until leg bone turns in socket-checking liquid level every hour. last 30 minutes, add 1/3 cup cherry preserves. when done, pull birds out of pot-skim grease, and thicken gravy with 2 Tbsps. corn starch. eat over white rice.
Enjoy! I sure did!!
go here for pictures:http://www.duckhuntingchat.com/forum/viewtopic.php?f=4&t=144369