TEAL

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TEAL

Postby avalanchebetz49 » Tue Aug 14, 2007 11:29 am

WHAT IS THE BEST WAY TO COOK FREASH TEAL.
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all public land in maryland
2012-2013 tally
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this is tasty

Postby MOSSBERG935 » Tue Aug 14, 2007 12:45 pm

wrap bacon around the breast. melt butter and mix it with garlic powder and brown sugar. mix it together to a thick consistancy.

coat the breast and bacon with this mixture and throw on the grill. keep it at a low temp.

dove is also good to cook this way.
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Postby MacAttack » Tue Aug 14, 2007 11:12 pm

Sounds delicious I am going to have to try that.
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Postby Daisycuttin » Wed Aug 15, 2007 8:45 am

Exactly what he said, but wrap the breast around a fresh jalepeno halve then wrap thewhole show with a slice of bacon, then glaze and grill. AWESOME!!!!! :thumbsup:
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Mallards-0
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teal

Postby avalanchebetz49 » Thu Aug 16, 2007 3:19 pm

Alright that sound good i will have to try that. thanks
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all public land in maryland
2012-2013 tally
29-ducks
all solo public land in montana
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Postby avalanchebetz49 » Thu Aug 16, 2007 3:21 pm

Daisycuttin wrote:Exactly what he said, but wrap the breast around a fresh jalepeno halve then wrap thewhole show with a slice of bacon, then glaze and grill. AWESOME!!!!! :thumbsup:


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all public land in maryland
2012-2013 tally
29-ducks
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Postby Smackaduck » Thu Aug 16, 2007 5:46 pm

Daisycuttin wrote:Exactly what he said, but wrap the breast around a fresh jalepeno halve then wrap thewhole show with a slice of bacon, then glaze and grill. AWESOME!!!!! :thumbsup:


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Postby browninga5m » Sun Sep 23, 2007 4:41 pm

Mossberg::: I tried that today and that is some GREAT EAT right ther!!! My girlfriend even said it was great. Are all ducks good this way???
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Postby Goosekiller06 » Sun Sep 23, 2007 8:37 pm

get yourself a big ZIPLOK bag. pour two beers in there a TON of Lawry's seasoning, some lemon pepper salt. let them soak a few hours wrap them in bacon and grill em up and brush them with lemon juice. :yes:
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Re:

Postby BULL SPRIG GT » Fri Oct 05, 2007 7:51 pm

Mossberg,
Tried your recipe tonight on some fresh teal. They were great :thumbsup: . Thanks!!!
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Postby dx1187 » Sat Nov 10, 2007 6:59 pm

straight off the bone!! Teal is the best! :hammer:
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Re: this is tasty

Postby colemanhuntsducks » Fri Nov 16, 2007 11:29 am

MOSSBERG935 wrote:wrap bacon around the breast. melt butter and mix it with garlic powder and brown sugar. mix it together to a thick consistancy.

coat the breast and bacon with this mixture and throw on the grill. keep it at a low temp.

dove is also good to cook this way.
made this last nite it was awesome cant wait till i have some more teal
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grilled teal without legs

Postby bluewing77 » Tue Nov 20, 2007 11:27 pm

teal minus legs -- season the teal breast with montreal steak seasoning, worcester, a little liquid smoke, grill with the bone side down -- doesnt take long....
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Postby Tom L » Thu Nov 29, 2007 8:47 pm

MOSSBERG935 and Daisycuttin recipe was a hit tonight, the wife was out with some girlfriends so I grilled them up for me and the kids and a plate full teal breast disappeared in about 5 minutes.
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Postby mgriffiths05 » Thu Dec 27, 2007 9:09 pm

sounds good, about how long does it take??? is it quick enough to make during a work lunch hour?????
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Postby bayoufrogg » Fri Dec 28, 2007 2:17 pm

ive tried em all and heres the best:

1.) pluck ducks(keep legs on)
2.) Place in large ziplock and marinate in italian dressing and
Tony's seasoning for 2 days.
3.) Take out and stuff each duck cavity with small chunk of green
bell pepper, onion, and apple(gives great flavor and keeps
meat moist).
4.) Rub entire outside with bacon fat and throw on grill with HIGH
heat. Let em flame up and just turn every now and then so
they dont burn.

Rubbing with bacon fat instead of wrapping with actual bacon gives you a better flavor without tasting just like bacon with a hint of game(also drips down onto coals and causes that flame-grilled taste) Also, any real steak or duck eater will tell you that duck is best rare to medium-rare, so no more than a couple minutes TOPS!
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Postby antdawg » Tue Jan 01, 2008 7:50 pm

you would be grilling them on high right? what if you were to rotisserie the teal? How long you think that that would take?
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Postby bayoufrogg » Tue Jan 01, 2008 9:51 pm

No....you wouldnt necessarily always grill them on HIGH heat. Ive seen a lot of people that think they have to grill everything on opposite side of grill of low heat. That works great for pork loins etc over four or so hours, but ducks you want huge flame for couple minutes.

If you rotisserie them, then you can cook as long as you see fit, just constantly baste them. Hard to keep ducks moist when you use a cooking method that utelizes time for the flavor.
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