- 1 teal, plucked and gutted
- salt and freshly ground black pepper
- 1 tsp butter
- 300ml/10fl oz vegetable oil for deep frying
- 1 small sweet potato, peeled and very finely sliced
- salt
- ½ red cabbage, finely sliced
- 1 tbsp balsamic vinegar
- 1 handful fresh parsley, chopped
- 1 clove garlic, chopped
- 1 tbsp olive oil
- 2 tbsp red wine
- 1 tsp calvados
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Season the teal with salt and freshly ground black pepper.
- Place the butter into a small ovenproof frying pan over a medium heat and cook until the butter has melted.
- Add the teal to the frying pan and cook on all sides, until the teal is golden-brown on all sides.
- Transfer the frying pan into the oven and cook for 8-10 minutes, or until completely cooked through. Remove from the oven and leave to rest for four minutes.
- For the game chips, pour the vegetable oil into a large heavy-bottomed saucepan or deep-fat fryer and heat until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
- Dry the moisture from the sweet potato slices with kitchen paper and place into the hot oil. Cook for six minutes or until slightly golden and crisp. Remove with a slotted spoon and drain on to kitchen paper. Season with salt.
- For the marinated red cabbage, place all the ingredients together in a large clean bowl and, if possible, leave overnight, or for at least fifteen minutes, to marinate.
- To serve, place the marinated red cabbage onto a clean plate. Place the teal on top and place the game chips alongside.