Passport to Texas

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.