Duck meat is considered a delicacy in cultures around the world, and wild duck especially so. Various duck species exist, specialized for life in either fresh or salt water. A common wild duck known for its small size, fast flying speeds and delicious meat is the teal. There are several sub-species of wild teal, but they all require the same basic cooking procedures that result in a tender, juicy, delicious piece of meat.
Preheat the oven to 425 degrees Fahrenheit.
Remove any feathers and pin feathers from the wild teal meat.
Rinse the teal with water and pat dry with paper towels.
Rub the outside of the meat with olive oil and add the salt and pepper.
Lay the teal breast side up in a roasting pan and place on the middle rack in the oven.
Cook the teal for about 10 to 15 minutes per pound.
Cut part of the teal meat to check for doneness. The meat and juices should be red for rare, similar to a raw beef steak.
Place one to two cleaned teal in a slow cooker pot.
Pour the orange juice over the teal and add the onion and seasoning salt to the pot.
Turn the slow cooker on “low” and cook for six to eight hours.
Avoid using meat thermometers on wild teal because the meat is too small. If you are using a meat thermometer, however, never cook above 150 degrees. This temperature causes the meat to turn dry and tough with a liver-like texture and taste. The juices of the wild teal should be red, not clear. Serve the wild teal duck with rice, gravy and steamed vegetable. Plan for one teal per serving.
Never overcook wild teal duck.