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Started By
Message
Your best teal in brown gravy recipes...
Posted on 9/16/12 at 1:29 pm
Posted on 9/16/12 at 1:29 pm
Lets see em.
4
Posted on 9/16/12 at 2:21 pm to Howard Juneau
Season teal well. Stuff a piece of smoked sausage in cavity. Put about 2 table spoons of oil in the bottom of a heavy black pot. Heat to medium fire and brown ducks thoroughly on all sides. Remove from pot. Add cut up onions, peppers, celery, and minced garlic. Brown up the veggies till they are goon n wilted. Add ducks back into pot. Add water till half way covering ducks on medium heat. Once it's hot again, Add 1 chicken bouillon cube. Stir occasionally. Add water/broth as needed. If you need to thicken gravy, remove lid.
You can add sliced mushrooms and turnips with about an hour left to cook. Serve over rice
You can add sliced mushrooms and turnips with about an hour left to cook. Serve over rice
Posted on 9/16/12 at 2:39 pm to Howard Juneau
I made a badass one yesterday. Make a dark roux. Brown teal and andouille. Sauted onions bellpeppers carrots mushroom in roux. Add chicken stock. And teal and sausage. Slow roll for 6 hours in a Dutch oven.
Posted on 9/16/12 at 3:32 pm to Howard Juneau
Ever since I bit on a few BB's multiple times in my duck as a kid, they've always tasted the straight steel to me. #CSB
Posted on 9/16/12 at 6:27 pm to Howard Juneau
Quarter or half an orange in the cavity.
Sprinkle a bunch of Lipton onion soup mix on it.
Put in oven bag with 1/2 cup water.
Go an hour at 325 in oven.
I do one per bag but I guess you could do a few together with a little more water.
Sprinkle a bunch of Lipton onion soup mix on it.
Put in oven bag with 1/2 cup water.
Go an hour at 325 in oven.
I do one per bag but I guess you could do a few together with a little more water.
Posted on 9/16/12 at 7:20 pm to SaDaTayMoses
quote:Can cook ducks for me anytime.
SaDaTayMoses
To the OP, can't stress the "browning" enough. They need to be WELL browned.
Posted on 9/16/12 at 7:23 pm to SaDaTayMoses
Im gonna have to try this out. Has anyone ever tenderized and fried some little teal pieces?
Posted on 9/16/12 at 10:06 pm to Geauxtiga
quote:
They need to be WELL browned
Posted on 9/16/12 at 10:14 pm to SaDaTayMoses
quote:
Season teal well. Stuff a piece of smoked sausage in cavity. Put about 2 table spoons of oil in the bottom of a heavy black pot. Heat to medium fire and brown ducks thoroughly on all sides. Remove from pot. Add cut up onions, peppers, celery, and minced garlic. Brown up the veggies till they are goon n wilted. Add ducks back into pot. Add water till half way covering ducks on medium heat. Once it's hot again, Add 1 chicken bouillon cube. Stir occasionally. Add water/broth as needed. If you need to thicken gravy, remove lid.
You can add sliced mushrooms and turnips with about an hour left to cook. Serve over rice
That's hittin' on the money...
I would add that to thicken and brown the gravy I'll use kitchen bouquet, or Tony's instant roux powder to give your juice a good gravy color and make it "stand up" and not be watery.
Posted on 9/18/12 at 10:00 am to SaDaTayMoses
quote:
Season teal well. Stuff a piece of smoked sausage in cavity. Put about 2 table spoons of oil in the bottom of a heavy black pot. Heat to medium fire and brown ducks thoroughly on all sides. Remove from pot. Add cut up onions, peppers, celery, and minced garlic. Brown up the veggies till they are goon n wilted. Add ducks back into pot. Add water till half way covering ducks on medium heat. Once it's hot again, Add 1 chicken bouillon cube. Stir occasionally. Add water/broth as needed. If you need to thicken gravy, remove lid.
You can add sliced mushrooms and turnips with about an hour left to cook. Serve over rice
Damn this was good.
Posted on 9/18/12 at 10:04 am to Howard Juneau
quote:
geauxpimp
Posted on 9/18/12 at 10:04 am to Howard Juneau
quote:
Damn this was good.
Now I’m hungry...
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