Chef John Folse’s Cookbook: Roasted Teal Ducks

Chef Folse shows his tricks for tender, flavorful teal ducks.


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Of all the game birds found throughout the world, teal ducks stand out as the most tender and flavorful. Often, wood ducks are substituted in this recipe because of their small size.

Prep Time: 3 Hours

Yields: 6 Servings


6 teal ducks

salt and black pepper to taste

cayenne pepper to taste

¾ cup minced garlic, divided

½ cup sliced green onions

2 (750-ml) bottles Pinot Noir

½ cup vegetable oil

2 cups diced onions

1 cup diced celery

1 cup diced bell peppers

1 tbsp basil

1 tsp thyme


Clean ducks inside and out, removing all pinfeathers from wings and backs. Drain well then place ducks breast-side down on a cutting board. Using a paring knife, cut 2 slits in each breast following breast bone on backside. Season duck with salt, black pepper and cayenne on all sides. In a small mixing bowl, blend together ½ cup garlic and green onions. Stuff an equal portion of seasonings into slits of each breast. Season ducks inside and out with remaining mixture. Place ducks in a deep bowl and top with Pinot Noir. Cover and refrigerate 24 hours. In a heavy-bottomed Dutch oven, heat oil over medium-high heat. Drain ducks, reserving marinade. Place ducks in hot oil and turn often until golden brown on all sides. Remove and keep warm. In same oil, sauté onions, celery, bell peppers and remaining minced garlic 3–5 minutes or until vegetables are wilted. Return ducks to pot and add reserved marinade. Bring to a rolling boil then reduce to simmer. Cover and cook 1½–2 hours or until ducks are tender. A small amount of chicken stock may be added while ducks cook to retain volume and increase flavor. Serve over steamed rice.

Recipe courtesy of Chef John Folse

Created in partnership with Orleans Coffee