My favorite way to eat teal is to chop up the breasts into very small pieces (6-8 per teal breast) along with any leg meat you want to hunt for and stir-fry in a very hot wok with literally a mountain of red chinese peppers (can't have too many), adding a little szechuan sauce at the end. The ratio of pepper to meat is at least 6:1 where I have this in Chang An. Dump it out on a plate in the middle of the table with some szechuan fried potatoes, cut julienne. Add a plate of asparagus and some dumplings and voila! You must also have plenty of cold Tsing Tao.
The joy is picking through the pile of exploded peppers, with your chop sticks, looking for the hot and heavenly pieces of teal, each one of course will inevitably be coated with some of the seeds from the peppers, which are what kill you. Makes your mouth ma, which is Mandarin for numb.
