BRAISED TEAL AND VIDALIA ONIONS

 
1 large heavy duty cast iron pot
4 teal cut into quarters leave bones in, rinse and pat dry
3 large Vidalia onions, sliced
4 cloves of garlic minced
3 bay leafs
2 cups red wine
2 tbsp cooking oil
1 tbsp unsalted butter
2 tbsp all purpose flour 

Method:
Turn pot on high, let it heat up and add oil. Season the duck with salt and pepper on both sides. Place duck into pot, skin side down and brown on all sides - about 10-15 minutes. Take the duck out of the pot and add sliced onions. Turn heat down to low. Place the lid on top and cook about 30 minutes, until brown. Then add flour, garlic and bay leaves, then cook for 5 minutes on low with lid. Deglaze pot with red wine and scrape the bottom of the pot with a wooden spoon. Reduce the red wine down by half and then add the ducks to the pot. Pour 2 cups of water into the pot and simmer everything down for about 2 hours. Adjust seasoning at the end with salt, pepper, and some hot sauce. Serve over Louisiana white rice.