- 2 Teal ducks – (cleaned)
- 1 tablespoon kosher salt
- Olive Oil
- 4 sprigs sage, rosemary, parsley or thyme
Preheat oven to 450°F. Using a needle or a sharp knife point, prick the skin of the duck all over — but be sure to not pierce the meat itself, only the skin. This lets the fat render out and will help crisp the skin. Pay special attention to the back, the flanks, and the very front of the breast.
Rub the olive oil all over the ducks and inside the cavity. Liberally salt the bird; use a little more salt than you think you need. Stuff the ducks with the herbs. Let the bird sit out for about 30 minutes to come to room temperature.
When you are ready to roast, lay ducks, breast up, on a roast rack in a roasting pan. Place in the middle rack of the oven. Immediately lower the heat to 425°F. Cook for 10-15 minutes or until internal temperature reaches 135°F.
If you aren’t using a meat thermometer, to test for doneness you can take the bird out of the oven and cut a part of it with the tip of a sharp knife. Note that the juices will run RED, and the meat will be quite red. You want the meat to be rare; it should look like a rare (not raw) steak. The more the meat is cooked beyond the rare stage, the more “livery” or “gamey” it will taste.
After the allotted time, take the pan out of the oven and set the ducks on a different rack, breast down, to rest for another 10-15 minutes.
Each Teal Duck is a single serving, so this recipe will make two servings. Modify accordingly for more dinner guests.