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1
Check the teals for any feathers that need removing.
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2
Fill the sink with slightly tepid water, drop in the chanterelles and spin them around for a minute.
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3
Remove and drain in a colander placed over a bowl, then spread them out on a tea towel to dry them out slightly.
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4
Pick over the chanterelles, pulling off and discarding any stalks that are dirty.
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5
Peel the garlic.
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6
Peel the shallots and slice into thin rings.
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7
Pick the leaves from the thyme.
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8
Preheat the oven to 200C/180C fan/gas 6.
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9
Season the teals well with salt and pepper.
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10
Heat an ovenproof frying pan over a medium heat.
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11
Splash in some vegetable oil and brown the teals all over, then remove from the pan.
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12
Add half of the butter to the pan with the chanterelles and the whole garlic clove.
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13
Cook for 1 minute, then add the sliced shallots and cook for a further 2 minutes before placing the birds breast-side up on top.
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14
Place the pan in the oven and cook for 8 minutes.
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15
Remove the pan from the oven and allow the birds to rest for 5 minutes, then lift them out of the pan and discard the garlic.
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16
Tip the contents of the frying pan into a small saucepan, add the stock and the remaining butter and bring to the boil.
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17
Meanwhile put the cream into a bowl with the thyme leaves and seasoning and whisk just until the cream is firm enough to spoon out.
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18
Remove the breasts and legs from the birds and keep warm.
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19
To serve, pour the chanterelles and broth into 4 bowls.
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20
Place the teal breasts and legs on top and spoon over the cream.
