Roast teal, teal "civet", oysters, seaweed and seeds

Mauro Uliassi

For 4 people

For the teal
2 boned teals
50 g of sunflower, pumpkin, sesame, flax and poppy seeds
2 oysters
30 g of seaweed (sweet bean, lettuce and wakame)
40 g of sauce
2 cloves of garlic

For the sauce
Vegetables: onion, carrot and leek
Spices and herbs: rosemary, thyme, black pepper and pink peppercorns
Bones of 2 teal
Conero red wine
300 g of blood from game or another animal



For the teal
Rub the boned teal with the garlic, season with salt, pepper and oil and roast quickly. Chop the seaweed and roughly cut the oysters.

For the sauce
Add the teal bones to the vegetables, the spices and the herbs. Cover with the wine and marinate for 12 hours. Drain and set some marinade to one side.
Renew the vegetables and fry gently. Fry the bones in a separate pan and add them to the vegetables. Place everything in a large pan with about a quarter of the marinade and the blood and cover with water. Boil for 3 hours, filter and reduce again until you have a dense, tasty stock. Whisk when ready to serve with a little cold butter.


Divide the teal into three pieces. Arrange it on a plate, alternating with the seaweed and oyster. Cover with the sauce and sprinkle with seeds. Serve.