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How to Cook Wild Teal Duck

author image Jeremy Hoefs
Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.
How to Cook Wild Teal Duck
Grilled duck on a plate. Photo Credit Radist/iStock/Getty Images

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.

Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Remove any feathers and pin feathers from the wild teal meat.

Step 3

Rinse the teal with water and pat dry with paper towels.

Step 4

Rub the outside of the meat with olive oil and add the salt and pepper.

Step 5

Lay the teal breast side up in a roasting pan and place on the middle rack in the oven.

Step 6

Cook the teal for about 10 to 15 minutes per pound.

Step 7

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.

Slow Cooker

Step 1

Place one to two cleaned teal in a slow cooker pot.

Step 2

Pour the orange juice over the teal and add the onion and seasoning salt to the pot.

Step 3

Turn the slow cooker on “low” and cook for six to eight hours.

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