Roast Teal Wrapped in Prosciutto

Savoy cabbage and bacon lardons provide a quick, comfortable throne for Mike Robinson's roast crowns of this small wild duck variety
By Mike Robinson
Roast Teal Wrapped in Prosciutto
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1/2 Savoy cabbage, shredded
  • 2 teal, crowns
  • 75 g butter, softened
  • 2 slices prosciutto
  • 100 g lardons of bacon
  • 50 ml dry white wine
  • salt and black pepper


1. Preheat the oven to 200C/gas 6. Bring a saucepan of salted water to the boil. Add the shredded cabbage and simmer for 6 minutes, then drain and set aside.

2. Meanwhile, season the teal crowns with salt and pepper, smother with some of the softened butter and wrap each portion in a slice of prosciutto, securing with a toothpick.

3. In an ovenproof pan, melt 2 tablespoons of the butter over a medium-high until it foams. Place the crowns in the pan breast-side down and cook for 1 minute, or until nicely coloured. Turn the crowns over and transfer the pan to the oven for 6 minutes. When the teal is done, remove it from the oven and set aside to rest for 6 minutes.

4. Meanwhile, in a frying pan, melt some more butter and fry the bacon lardons for 2 minutes, or until golden brown. Add the drained cabbage to the lardons and pour in the wine. Cook for a further 5 minutes, then finish with a knob of butter and some salt and pepper.

5. To serve, carve the teal meat off the bone. Slice the meat and serve on the cabbage and bacon mixture.

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