Pan-seared Wild Duck with Tart Cherries

Every time I eat wild game is a special occasion, but being able to present one whole duck on each person’s plate is visually spectacular. Teals are the perfect size for such occasion, and along with roasted fall squash and greens, this recipe says “autumn” to me. Save this teal with tart cherries recipe for a wild game Thanksgiving or Christmas dinner. Your dinner guests will be delighted.

Any tart or sour dried cherry variety will do; I chose the Montmorency cherry for its availability, intense cherry flavor and pleasant pucker factor. Not to mention, it tastes great by itself, too. Serve this dish with a dark, berry-forward wine such as a Cabernet Sauvignon, Zinfandel, Syrah, Garnacha or Tempranillo blend.

For this Pan-seared Teal with Tart Cherries recipe, visit: https://www.wildfowlmag.com/editorial/pan-seared-teal-with-tart-cherries-recipe/280051