Broiled Teal Duck

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Split the duck like a partridge down the back, broil on clear coals, butter freely, and serve on buttered toast; pepper and salt when broiled, just before putting on the butter; if salted before it extracts the fine flavor.