Ingredients

• 1 breast of teal
• drizzle olive oil
• salt and freshly ground black pepper
• 1 teal carcass
• 1 beef stock cube
• 75ml/2½fl oz red wine
• 1 garlic clove
• 1 tsp white wine vinegar
• 1-2 tbsp boiling water
• 15g/½ oz butter
• 1 small sweet potato
• peeled and chopped
• 25g/1oz butter
• 2 tsp soy sauce
• freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the breast of teal
• cover the teal breast with a little olive oil and season with salt and freshly ground black pepper.
• Heat a small ovenproof frying pan and add the teal breast. Cook for 2-3 minutes on each side and then transfer the frying pan to the oven. Cook the breast in the oven for eight minutes
• or until cooked through. Remove from the oven and leave to rest for two minutes.
• For the game jus
• place the teal bones and carcass into a small saucepan with all the rest of the game jus ingredients
• except the butter. Heat the saucepan over a high heat and boil for ten minutes
• adding a little more boiling water if the mixture becomes too thick and dry.
• Add the butter to the game jus and mix well. Once the butter has melted
• strain the mixture into a gravy boat.
• For the sweet potato mash
• place the sweet potato into a small saucepan filled with boiling water and cook for ten minutes
• or until the potato has become soft.
• Drain the excess water from the sweet potatoes and add the butter
• soy sauce and black pepper and mash with a potato masher
• until the mash becomes smooth.
• To serve
• place the mash onto a clean plate. Slice the teal breast thinly and place it on top of the mash. Pour the game jus over the top of the teal breast.