Teal with Rum Orange Glaze

Teal are one of the few ducks that I’m likely to cook whole or split.  Most of the bigger ducks I cook in parts.  Teal are among the best and mildest tasting ducks and they’re perfect for grilling.  If possible, leave the skin on, give them a good rub or marinade and, for goodness sakes, don’t overcook them.

Teal with Rum Orange Glaze


  • 8 teal whole or split – skin on or off
  • ¼ cup olive oil
  • 1 cup orange juice
  • ¼ cup dark rum
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Rum Orange Glaze

  • 2/3 cup orange juice concentrate
  • 1/3 cup dark rum
  • ¼ cup onion minced
  • 1 tablespoons fresh gingerroot minced
  • 4 tablespoons butter softened

Whisk together all ingredients in a medium bowl.


    • In a large bowl, combine olive oil with next 4 ingredients and whisk to blend to make marinade. Place teal in a non-reactive container, pour marinade over, cover and refrigerate for 2 – 4 hours. Remove from marinate and grill on a white-hot, well-lubricated grill. While cooking, baste with Rum-Orange Glaze, saving about 1/4 cup to drizzle over teal just before serving.



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