CUISINE DE GIBIER : Sarcelle rôtie, poires confites & sauce au Porto – recette complète

Today, we're exploring an exceptional game animal: teal. After 7 days of maturation in a cold room, I'll show you my complete method for preparing, plucking, gutting, and roasting teal, while respecting the meat and giving it the time it deserves. 👉 On the menu: Preparing the teal (plumaging, gutting, cleaning) Roasting method for medium-rare cooking Recipe for candied pears with honey and cider vinegar A full-bodied Port jus with homemade game stock Tips for making tender, juicy, and flavorful meat This dish is much more than a recipe: it's a tribute to game cooking, patience, and the pleasure of taking the time to do things right. 📍 Cold room temperature: 4°C 📍 Cooking time: 200°C for 12 minutes + 10 minutes rest 📍 Tip: Always let your birds return to room temperature before cooking 💬 Tell me in the comments how you prepare your teal, or if you've already tried pairing game and fruit 🍐 And above all, remember to subscribe so you don't miss any upcoming hunting and wild cooking recipes. To become a member:    / @sauvagemedia_officiel   #GameCooking #RoastTeal #WildRecipe #AuthenticCooking #Game #Port #CandiedPears #HuntingAndCooking