CookEat Recipe
Hunter-Style Pasta with Teal
Short pasta cooked in teal broth, then layered with finely chopped bird meat and giblets, butter and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 2 small farm-raised food-grade teal, professionally plucked and cleaned, with heads, feet, tail oil glands and intestines removed; retain only food-eligible livers and emptied gizzards from these inspected farmed birds; 400 g penne or similar short sturdy pasta; 1 celery stalk; 1 carrot; A small bunch of parsley stems; About 2.5 litres water, with extra if needed for the pasta; 60 g butter; 70 g grated Parmesan; Salt to taste.
Step 2
For the version including liver, obtain traceable farm-raised teal and livers explicitly supplied as edible by a regulated food supplier. Keep below 4°C until cooking. Have the supplier remove the heads, feet, oil glands and intestines and clean the livers and gizzards. Do not wash raw birds at the sink. If using lawfully supplied wild teal instead, omit their livers and use only the bird meat and properly emptied, cleaned gizzards; follow the remaining method unchanged.
Step 3
Tie the celery, carrot and parsley stems together. Put the cleaned birds, livers and gizzards in a pot with the aromatic bundle, water and a little salt. Bring to a gentle simmer and cook until both whole birds reach 82°C in the thickest breast and thigh, away from bone, and the giblets reach at least 74°C. Allow roughly 45–75 minutes, adjusting for bird size.
Step 4
Lift out the birds and giblets. Remove every bone and chop the meat, livers and gizzards finely. Strain the broth and discard the aromatic bundle, loose bones and any grit. Keep the chopped meat hot.
Step 5
Return the strained broth to a boil, adding hot water if needed to cook the pasta freely. Cook the penne until just tender, following its package time, then drain well.
Step 6
Arrange layers of hot pasta, chopped teal and giblets, butter and Parmesan in a warm serving dish. Serve immediately. Refrigerate any remaining meat or broth promptly in shallow containers and use within 2–3 days or freeze; reheat meat to 74°C and bring broth to a full boil.
Cooked it? Rate it.
Cooked 0 times