Cajun stir fried teal

Discussion in 'Cooking Forum' started by ALLSTAR 1, Oct 16, 2014.

  1. ALLSTAR 1

    ALLSTAR 1 Elite Refuge Member

    Jan 16, 2005
    I am not a chef and just cook by looks and experience but just finished a batch and will try to pass along the recipe I used to cook these great early season ducks. I try to keep things simple

    Recipe of 2 hungry people.

    6 teal
    1 14.4 oz. bag of Birds Eye Stir Fry Vegetables (Broccoli)
    Stir Fry Sauce (Hy-Vee or Kikkonen) 12 oz bottle
    Cachere's Cajun seasoning
    Soy Sauce
    1.4 cup flour
    Salt, Peppr
    1/2 Stick Butter
    1/4 cup Canola Oil
    1/4 cup dry red wine(optional)
    Rice or noodles of your preference

    Filet meat off duck breasts. Thinly slice each filet to give 3-4 slices/filet. Clean out any blood, pellets, feathers, etc ;)
    In a large skillet or wok melt butter and add canola oil
    over medium heat add slice duck and saute for about 5 minutes
    season with salt pepper and cajun seasoning. I use about a teaspoon of each and add more cajun a little later.
    Stir in flour and red wine. stir and saute for another 5 minutes.
    add vegetables and saute for another 5 minutes or until veggies are done.
    Stir in half bottle of stir fry sauce about 6 oz.
    Add two tablespoons of soy sauce and more cajun seasoning if you like.
    Stir for a couple minutes
    Serve over rice

    Obviously this recipe allows adding mushrooms, water chestnuts, etc.

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