TPW TV -- DUCK YAKITORI: Have a freezer full of duck from 
the fall ... the TPW TV show can help you with a recipe this 
month ... details on Passport to Texas

This is Passport to Texas

This week the TPW PBS TV series has a segment to 
inspire everyone to get grilling. Producer, Whitney Bishop. 

59 - What we have coming up is Austin chef and butcher, Jesse 
Griffiths, and he's going to be grilling some teal for us. I've got 
two whole teal here, and I've also got a couple breasts from 
a couple teal. Teal are really nice little ducks; I'm always 
happy to see them coming into my decoy spread. They grill 
nicely and they also roast nicely. You know, June is when 
everybody's out grilling; a lot of hunters probably have ducks in 
their freezer. And Jesse shows us kind of a different than 
normal way of making it. Now I'm going to baste these with a 
traditional Japanese yakitori sauce. 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. This is 
a very simple recipe. There aren't a lot of ingredients; it's all 
simple things you can find at the grocery store. We've had a real 
interest from people who want to prepare local foods, and 
we've gotten a good response on the cooking segments we've 
done, and we hope to do more of them. This makes all those 
mornings in a freezing duck blind seem a lot more worth it.

This show airs on PBS stations the week of June 23; check 
local listings.

The Wildlife and Sport Fish Restoration program supports 
our series and funds conservation projects in Texas.

For Texas Parks and Wildlife ... I'm Cecilia Nasti.















Total sound bite time:		 0:59.0
Maximum Script time:		 0:26.0 Suggested show time: 85.0 = 1:25