I obtained some fresh teal (small duck) in the middle of a flooded Lousiana corn field Sunday. I'm planning on cooking half of it tomorrow night. It's in boneless, skinless breast halves (not my choice of preparation, but that's the way it is).
My plan for the first half of the meat is to pan sear with a beurre rouge sauce. Any ideas for the other half? I'm also considering a gumbo or grilling it, but I'd like other suggestions. I'm tired of the standby "wrap in bacon and grill/broil" that we've always done with our duck.