Roast teal with liquorice and glazed parsnips

Enjoy a stylish game dish with Martin Blunos's teal recipe, intriguingly flavoured with a liquorice and Madeira sauce
By Martin Blunos
Roast teal with liquorice and glazed parsnips
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: medium

Ingredients

main

  • 1 teal
  • black pepper
  • 1 sprig of thyme
  • groundnut oil
  • 1 rasher of rashers of streaky bacon
  • 25 g unsalted butter
  • 1/2 medium parsnips
  • 1 fine slice of Parma or Black Forest ham
  • clear honey
  • 1 splash of madeira
  • 250 ml fresh game or chicken stock
  • 1 stick of salty liquorice
  • watercress, to serve

Method

1. Preheat the oven to 200°C/gas 6.

2. Season the teal inside and out with salt and freshly ground pepper. Place the thyme in the bird's cavity and truss with string.

3. Heat a little groundnut oil in a thick-based roasting tray. Sear the teal on both sides until browned.

4. Lay the bacon over the teal and top with a little of the butter.

5. Place the teal in the roasting tray in the oven and roast for 10-12 minutes, basting once or twice during this time.

6. Meanwhile, cut the parsnip into wedges lengthways. Cut away the central core and discard.

7. Bring a pan of salted water to the boil, add in the parsnip wedges and cook for 4-5 minutes. Drain and allow to dry.

8. Bundle up and wrap the parsnip wedges in the slice of ham. Place on a roasting tray and drizzle with a little groundnut oil, season lightly with salt and freshly ground pepper. Roast in the oven at 200°C/gas 6 for 10 minutes. Remove from the oven and brush with a little runny honey.

9. Remove the teal from the oven, place on a dish and cover with foil to keep warm.

10. Pour off any excess fat from the roasting tray, then place on the heat. Add the Madeira and the stock, bring to the boil and cook briskly until reduced to about 100ml.

11. Meanwhile, grind the liquorice into a fine powder in a pestle and mortar.

12. Pass the reduced stock through a fine strainer into a clean pan and bring to the boil. Whisk in the remaining butter and around 1 teaspoon of the ground liquorice. Season to taste with salt and freshly ground pepper.

13. Place the parsnip wedges on a warm serving plate. Carve the teal in half and arrange along side the parsnips. Pour over the Madeira sauce, garnish with watercress and serve.

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