Pot Roast Teal with Chanterelles and Thyme

Name: Pot Roast Teal with Chanterelles and Thyme
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; vegetable oil; 4 oven-ready teals; 400 g yellow-leg chanterelles; 4 sprigs thyme; 2 large shallots; 50 g butter; 250 ml brown Chicken Stock; 100 ml double cream; 1 clove garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This pot roast epitomizes simple, hearty cooking. Small and delicate, teals and the beautiful yellow-leg chanterelles are available when the early cold snaps happen in mid-autumn, and make a delicious supper with the fresh thyme.

Ingredients

4 oven-ready teals
400 g yellow-leg chanterelles
1 clove

Supper
Autumn
Gluten-free

Method

Preparation

Check the teals for any feathers that need removing.

Fill the sink with slightly tepid water, drop in the chanterelles and spin them around for a minute. Remove and drain in a colander placed over a bowl, then spread them out on a tea towel to dry them out slightly. Pick over the chanterelles, pulling off and discarding any stalks that are dirty.

Peel the g