Teal with Rum Orange Glaze
Ingredients
- 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.
Instructions
- 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.