Roasted teal with baby aubergines and roasted quinoa

Posted by petra08 on July 7, 2015 · 6 Comments 

The fishmonger I always buy my fish from is a bit of a treasure trove. The other week he advertised wild rabbit and I was thinking about it. Unfortunately I spent so long thinking about it he sold out before I actually got there. My plans for the rabbit went out the door and I felt a bit stuck. The fishmonger, who is a very empathetic man, scratched his head and told me to wait. He came back and from the depth of his freezer he got two teals out. They are smallish ducks.

I decided on the spot to take them instead and then did what I always do when I don’t quite know what to do, I put it in to a search engine. It seemed that it would be better to roast them whole and looking at them the legs were very small. I got thinking about a friend of mine who loves duck and she always says “just stick a lemon up the bum and roast it whole” and I thought why not.

 

I bought some lovely baby aubergines in a market and thought they would be nice with the teal.

 

 

Whole roasted teal 

preparation time 5 minutes

cooking time 23 minutes for 2 whole tealsor 13 minutes for 1

oven 220 or 430F 

serves 6 as a starter or 2 as a main course

Ingredients

• 2 whole teals
• 6 baby aubergines
• 3 dl cooked quinoa
• 1 lemon
• olive oil
• salt & pepper

garnish

• pea shoots
• broad beans
• pomegranate
• 75 gr clarified butter
• 1 tsp truffle pate

I started by roasting the halved aubergines, sprinkle a little olive oil on top and a pinch of salt, roast in 170C/340F for about 20 minutes. You can do this beforehand and heat the aubergine up on top of the roasting quinoa for about 5 minutes.

Sprinkle the teal with olive oil, salt, pepper and place 2 quarter of 1 lemon in the cabity of each one. Place in the oven and cook.

Once done take the teals out and let them rest for about 15 minutes. Whilst the teal is resting place the cooked quinoa on an oven tray and roast it for 15 minutes. It will give the quinoa on top a lovely, crunchy texture.

 

The teal still had some bases of the feathers and it looked a bit strange when it was roasted.

 

 

I removed the skin and sliced the meat before plating it on top of the roasted quinoa. Mix the butter and truffle and pour over the meat. Last I added pea shoots, blanched broad beans and gave it a sprinkle of pomegranate.

 

 

 

The teal had quite a gamey flavour, it is a wild bird and a bit strong on it’s own but the other ingredients created a nice flavour balance.

 

 

 

 

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Filed under Allotment/Veg, Aubergine, Broad beans, Fruit, Grain, Main course, Meat, pomegranate, Quinoa, Recipe, Starter · Tagged with pea shoots, Quinoa, roasted quinoa, teal, whole roasted teal