Whole Roasted Teal with Long-Grain Wild Rice and Mushrooms

Ingredients

2 Teal ducks, plucked and dressed whole
salt
pepper
2 cloves of garlic
3 tbsp olive oil
wild rice, prepared per instructions
6 oz of baby bella mushrooms, sliced
fresh thyme, sage, rosemary

Instructions:
Rinse the ducks under cool water, pat dry with a paper towel and salt and pepper the duck’s skin. You can use sea salt, but it needs to be fine.

Add a teaspoon of garlic and two tbsp of olive oil to a sauté pan. Brown the duck on all sides using tongs to rotate it. It should be a golden brown when you’re done.

Place a mixture of rosemary, sage and thyme in the bottom of a baking sheet creating a bed for the ducks to lay on.

Note: some grocery stores sell a poultry herb blend that has all three in it.

Preheat oven to 350 degrees and bake the ducks for ten minutes. Then check the birds to see if they’re cooked all the way through.
If not continue cooking in 3-5 minute intervals until done. Check the birds periodically to make sure they aren’t burning.
You don’t want to overcook.

Wild Rice with Mushrooms

1 cup of diced mushrooms ( I like Baby Bella)
1 tbsp olive oil
1 cup of wild rice uncooked
Rosemary, sage, thyme ( a few sprigs of each from the same mixtures you used on the ducks)

Cook the rice according to the directions on the container.
Note: I like to add an extra half a cup of water to the wild rice if I’m using a rice cooker, but I like my rice on the softer side.
While that’s cooking, heat the oil and spices in a small sauté pan.
When the oil is heated add the mushrooms and sauté until soft.
Remove the spices and set aside.
Combine the rice and mushrooms in a serving bowl and garnish with the spices you set aside.