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Timber 2 Table - Pan-Roasted Teal and Smoked Sausage with Gravy

Teal are one of my top ducks to eat — and this braise with gravy is one of my favorite ways to eat and serve them

Pan-Roasted Teal and Smoked Sausage with Gravy

15 Min

Prep Time

180 Min

Cook Time





I’m often asked about my favorite duck for the table. Green-winged teal always rank pretty high. Anytime we take a few teal, they get plucked whole, not breasted.

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Slow-braised teal and smoked sausage over rice is filling and delicious and a great way to serve these small ducks.

This recipe slowly braises the teal until they’re almost fall-apart tender. Cook them up with the Cajun trinity for flavor and serve the duck and rich gravy over rice for a meal that won’t be soon forgotten.

Render the bacon in a heavy Dutch oven until crisp. Remove the bacon from the pan, leaving the drippings behind.

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Start by rendering out some bacon.

Season teal well with Cajun seasoning. Stuff a piece of your favorite smoked sausage in the cavity.

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Season the teal all over with Cajun seasoning blend.

Slice the remaining sausage.

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Stuff each duck with a section of smoked sausage, then slice what remains.

Brown the duck on all sides in the bacon grease. Remove the ducks from the pan.

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Brown the ducks in the rendered bacon grease.

Add the sliced sausage, onion, celery, and bell pepper. Cook until the vegetables are tender and the onions are translucent. Move the vegetables and sausage to the side and add 2 tablespoons of flour to the pot. Stir constantly until the flour is a deep peanut butter color, about 10-15 minutes.

Return the ducks to the pot. Add 4 cups of chicken stock. Bring the mixture to a boil, then cover the pot. Place the pot in a preheated 300-degree oven. Braise for 2 hours, gently turning the duck every 30 minutes.

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After cooking down the vegetables and smoked sausage, return the ducks to the pot, add the stock and braise until tender.

Add more stock or water if the liquid level gets below about halfway up the ducks. Once the duck is tender, remove the pot from the oven. Use a large spoon to gently lift the ducks from the pot. Return the pot to the stovetop over medium heat. Mix 2 tablespoons of cornstarch into 4 tablespoons of water. Stir the mixture into the pot and bring to a boil. Stir until the gravy thickens. Add Kitchen Bouquet if gravy needs to be browner in color.

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Add Kitchen Bouquet for extra color and flavor.

Check for seasoning and add more salt or Cajun seasoning, as needed. Add the reserved cooked bacon. Return the duck to the pot to warm back through. Serve over cooked white rice.


4-6 teal, plucked

4 slices bacon, chopped

Cajun seasoning, to taste

1 pound smoked sausage

1 large onion, chopped

1 stalk celery, chopped

1 bell pepper, chopped

2 tablespoons flour

4 cups chicken stock

2 tablespoons cornstarch, mixed into 4 tablespoons of cold water

1 teaspoon Kitchen Bouquet (optional)

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