I tried roasting teal this week, a delightful throwback to simpler times. I was surprised by how much flavor these small birds packed. The trick, I found, was in the basting — a technique that's often overlooked in modern cooking. The fat rendered beautifully, creating a crispy skin that gave way to tender, succulent meat underneath. I served mine with a simple brown gravy, watercress, and a squeeze of lemon, as suggested. The lemon was a delightful surprise, cutting through the richness of the bird and adding a refreshing zing. This recipe is perfect for the weekend cook who enjoys a challenge and appreciates the rewards of a job well done. The timeframe is deceptive — nine to fifteen minutes is all it takes, but the prep work and attention to detail are where the true craft lies. The leftovers, as Mrs. Beeton notes, make an excellent hash — a bonus for the next day. It's a dish that respects tradition while delivering a unique, flavorful experience.