Wild Game Recipes: Pan-Seared Teal Breast with Apricot Demi Jus
Speed is key when hunting teal, and the reward is delicious meat to bring home to the family.
These birds can be challenging for waterfowl hunters, but they're also a lot of fun to hunt and delicious to eat. So, if you're ready to cook up some of the birds you have in your freezer from last season or you just return safely from a hunt with a fresh batch of birds, try this Pan-seared teal breast recipe we found from Ducks Unlimited!
You and your taste buds can thank us later.
How to Hunt Teal Safely
Being surrounded by dozens of flying teal (and actually shooting any of them) requires a solid understanding of firearms handling and skill. These blue-winged birds are a treat and adrenaline rush all at the same time.
So, whether you hunt alone or with other hunters, it's crucial to keep your firearm pointed in a safe direction and fire only when birds enter your safe zone of fire.
However, the excitement of a teal flock in flight can distract even the most seasoned hunter. One of the best ways to be prepared for the moment when these birds buzz overhead at what might seem like warp speed is to take a hunter safety course.
With a solid foundation of hunter safety, firearm safety, shooting skills, and responsibility as a hunter, you'll have more successful teal hunts season after season.
Wild Game Recipes: Pan-Seared Teal Breast
The hard work of your duck hunt is over, and you've returned home safely with your prizes! Try this recipe to impress your family and friends and show off your delicious game.
Cook Time: 20 minutes
Serves: 4 as an appetizer or 2 as an entree
Ingredients
- 6 teal breast fillets (skinned) or 2 large duck fillets (i.e., mallard) cut into 6 pieces
- 1 heaping tsp. steak seasoning
- 6 oz. chicken stock
- 3 Tbsp. of whole butter (divided)
- 4 oz. dry red wine
- 1 heaping Tbsp. of apricot preserves
Lightly season all fillets with the steak seasoning. Then, melt two tablespoons of butter in an 8-inch saute pan. After the butter foaming subsides, add duck (skin-side down) to the pan. Cook for two to three minutes until breasts are seared and well-browned. Then, turn them and cook the other side.
Next, remove the duck breasts from the pan, place them on a warm plate, and cover them with foil. Let them rest for ten minutes.
Then, deglaze the saute pan with red wine. Simmer until the sauce is reduced by half. Add the chicken stock and reduce the mixture by half again over high heat.
Stir in the apricot preserves until they melt. Add the remaining juices from the resting plate and one tablespoon of butter to the pan, then swirl. Turn off the heat.
To serve, slice the duck and fan out on warmed plates. Pour the sauce over the slices and serve right away.
Enjoy Wild Game Recipes and Safe Hunting With Hunter-Ed
We hope you enjoy this recipe after your next teal hunt! At Hunter-Ed, we want every hunter to return safely after each hunt. Understanding hunting safety essentials is the best way to plan successful hunts every season.
So, before your next waterfowl, deer, or turkey hunt, make sure passing a hunter education course is on your to-do list. Hunter-Ed makes it easy to do this with our online courses hunters can take a their own pace anywhere they can connect a mobile device or computer to the internet.
Knowing how to handle your firearm safely, shoot only when it's safe, and be a responsible and ethical hunter helps you enjoy more hunts and delicious meals! Find the course for your state and start learning with our free online study guide.
Originally published September 29, 2015. Content updated June 3, 2024.
