Home › The Waldorf Kitchen › Deviled Teal Ducks

Deviled Teal Ducks

Cut into small pieces two or three large onions, place them in a mortar, add a small piece of green ginger and six or eight green peppers, and pound them to a pulp. Add two teaspoonfuls each of chutney and mustard, and a small quantity each of cayenne, pepper and salt; put the mixture into a saucepan, and pour in one-half pint of claret. Cut a teal in pieces and put them in a saucepan, and let them simmer gently at the side of the fire until the meat is done; this will take a long time. Arrange the pieces of teal on a dish, pour the sauce over, and serve.

Teal Ducks, Gourmet Style After the bird has been plucked, singed and drawn, split it open down the back with a knife, but do not divide it; pour boiling water over and remove the pink substance that will be found to line the back; season the interior of the teal with spices, and brown it in a brisk oven for ten or fifteen minutes. Afterwards place the bird on a gridiron, the inside next to the fire, and broil it for five minutes. Make some rich brown gravy, thickening it with baked flour. Place the bird on a large slice of toasted bread, garnish it with groups of vegetables, slices of beet-root and quarters of lemons and oranges, and serve with a red currant jelly on a small glass dish. A fringe of watercress should also be arranged round the dish.