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[music]
Hi, I’m Jesse Griffiths and this is Wild Game Cooking.
Today we’re going to be grilling some teal yakitori.
I’ve got 2 whole teal here
and I’ve also got a couple of *** from a teal.
Teal are really nice little ducks.
I’m always happy to see them coming into my decoy spread.
They grill nicely. They also roast nicely.
The way we’re going to cook them today is to skewer them
and grill them.
We’re also going to cook one whole on the grill.
What I’m going to do
is slice this breast into nice big pieces like this.
And I’m going to alternate
on the skewer that I’ve had soaking in water
with the white part of the green onion like this.
Just gonna keep going
until I have a nice little skewer made here.
We’re going to put a little bit of oil on these.
And put them on the grill.
And we’re also going to take this whole duck
that’s been plucked very nicely
and the backbone’s been removed.
And we’re going to flatten it out a little bit like this
so that it lays flat on the grill.
We’re going to put a little bit of oil on that as well.
And we’re ready to go on the grill.
I’ve got about a medium fire on this grill over here.
They’re gonna go right on there.
[grill sizzles]
Now I’m going to baste these with a traditional Japanese yakitori sauce.
This is something that’s used for grilled poultry.
It’s really nice, especially with wild duck.
It’s made with soy, honey,
a little bit of fresh chopped garlic and a Japanese rice wine.
And I’m going to baste these continually
throughout this whole process
glazing them while they’re on the grill.
This makes all those mornings in a freezing duck blind
seem a lot more worth it.
[music]
Every fall millions of ducks arrive in Texas
after a long migration from the northern Great Plains.
There’s nothing like the spectacle
of that first group of ducks coming in in the morning.
[Hunter] Dixie!
There are a couple of things you can do after harvesting
to make sure your meat stays fresh.
First, dress and cool your ducks
as soon as you can after leaving the field.
Then, when you get home
leave the skin intact and freeze in containers filled with water
or vacuum seal them to prevent freezer burn.
And these are ready to go.
These look really great.
I like to serve the yakitori with a little bit of
of thinly sliced green onion,
a few slices of pickled radish,
and a little more of this great sauce on the side.
These ducks came a really long way to get here to Texas
and it’s best to treat them right.
For more information about ducks and duck hunting,
check out the Texas Parks and Wildlife website.