Chip Veillon’s Teal Duck
Author: 
 
Ingredients
  • 1 container Guidry’s Creole Seasoning® (onion, celery, bell pepper, garlic)*
  • ½ cup green onion sausage or ground pork
  • Creole seasoning to taste
  • 12 teal ducks, dressed
  • ½ cup vegetable oil
  • 1 cup red wine
  • 3 to 4 cups chicken stock
  • 6 cups mashed sweet potatoes
  • Garnish: chopped fresh parsley
Instructions
  1. In a food processor or blender, purée the seasoning blend. Add sausage or ground pork and continue to blend. Add Creole seasoning to taste. Mixture should be a smooth paste, thin enough to pass through a large syringe, but not liquid. Set aside.
  2. Season teal duck inside and out with Creole seasoning. Starting from the back, run a sharp knife along each side of the sternum, being careful not to break the skin on the front of the breast.
  3. Fill syringe with puréed mixture and inject into each side of breast until it “puffs up.”
  4. In a large pot, heat vegetable oil over medium-high heat and then place teal, breast side up, in pan.
  5. Brown for 7 to 8 minutes before rotating and browning other side of breast an additional 7 to 8 minutes. Deglaze the pan with wine and allow to steam 6 to 8 minutes.
  6. Add enough chicken stock to cover birds three-quarters of the way. Bring to a boil and then cover and reduce to simmer. Cook 2 to 3 hours or until backbones start to become defined.
  7. Add water or chicken stock as necessary to keep pot from drying out. Remove from heat and serve hot with pan juices and mashed sweet potatoes. Garnish with chopped parsley, if desired.
Notes
*Chip uses Guidry’s Creole Seasoning®, a pre-chopped mixture of seasoning vegetables, but if you can’t find it, you can always substitute 1 cup chopped onions, ½ cup chopped celery, ½ cup chopped bell pepper, and ¼ cup chopped garlic.

Chip suggests a feeding syringe for getting the seasoning mixture into the breast (check at medical or farm supply stores). A pastry bag would work in a pinch, though.
Recipe by Louisiana Cookin' at https://louisianacookin.com/a-bountiful-harvest-of-teal-ducks/