The aroma of this rich broth is fabulous when warmed. Teal need very little cooking and the secret here is to poach the breast only, to avoid overcooking.
SERVES 2
- 2 teal ducks, dressed
- 750ml game stock
- 4 small shallots, finely sliced
- 200ml dry sherry
- 3 tablespoons dark soy sauce
- 150g chestnut or open cap mushrooms, finely sliced
- Salt and freshly ground black pepper
- 50g baby spinach leaves
- 2 tablespoons full-flavoured
- Extra virgin olive oil
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- Slice off the legs, then remove the skin. Chop the thigh meat only, leaving the drumsticks whole.
- Place one duck on a chopping board. Slice down the breastbone, and carefully cut one breast away from the bone. Remove the fat. Repeat with the other side. Cut each breast into six or eight pieces. Repeat with the other duck.
- Place the stock in a saucepan and add the chopped thigh meat and drumsticks with the shallots, sherry and soy sauce, then bring to the boil. Turn the heat down and simmer for 15 minutes.
- Skim off any fat that has risen to the surface and then remove the drumsticks and discard. Add the teal breast and mushrooms, then simmer for 4 minutes.
- Quickly remove from the heat and season well with salt and pepper.
- To serve, place the spinach leaves in warm deep bowls and spoon in the teal broth, then spoon 1/2 tablespoon olive oil onto each serving of broth. It’s as simple as that.
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Game by Phil Vickery and Simon Boddy, published by Kyle Books