ALL GAME RECIPES

CHIP VEILLON'S TEAL DUCK

12 Teal ducks, dressed
1 container Guidry's Creole Seasoning (onion, celery, bell pepper, garlic)
1/2 cup green onion sausage or ground pork
Creole seasoning to taste
1/2 cup vegetable oil
1 cup red wine
3-4 cups chicken stock

In a food processor or blender, puree the seasoning blend. Add sauage or ground pork and continue to blend. Add Creole seasoning to taste. Mixture should be a smooth paste, thin enough to pass through a large syringe, but not liquid. Set aside. Season teal inside and out with Creole seasoning. Starting from the back, run a sharp knive along each side of the sternum, being careful not to break the skin on the front of the breast. Fill syringe with pureed mixture and inject into each side of breast until it "puffs up." In a large pot, heat vegetable oil over medium-high heat then place teal, breast side up, in pan. Brown 7-8 minutes then rotate and brown breast an additional 7-8 minutes. Deglaze the pan with wine and allow to steam 6-8 minutes. Add enough chicken stock to cover birds three-quarters of the way. Bring to a boil then cover and reduce to simmer. Cook 2-3 hours or until backbones start to become defined. Add water or chicken stock as necessary to keep pot from drying out. Remove from heat and serve hot with pan juices.