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Teal Ducks, Orange Sauce
Whole roast teal with their own strained pan gravy, six crisp fried hominy squares and cold orange sauce served separately.
Method
Steps
Step 1
Arrange to have six finished fried hominy squares hot and ready for service, and the required portion of finished cold orange sauce in a separate bowl.
Step 2
Heat a conventional oven to 180°C. Use two whole raw oven-ready teal, already plucked, drawn and trussed; check that they are neatly prepared and wipe them as needed without rinsing raw poultry. For wild-shot birds, check for any remaining shot fragments while preparing them and before eating.
Step 3
Place both birds in a small roasting pan. Season them with one teaspoon of salt in total and glaze them with half a teaspoon of melted butter in total.
Step 4
Roast for about fifteen minutes as a guide, basting occasionally with their own pan juices. Continue as needed until each whole bird reaches 82°C in the thickest flesh away from bone, checking each bird with a clean food thermometer.
Step 5
Remove the birds, untruss them and dress them on a hot dish. Strain their own roasting gravy over them. Serve with the six finished fried hominy squares and the cold orange sauce separately, using the required sauce portion.
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