BOBBY & GUY’S PIT COOKED DUCK BREAST

Cleaned breast of ducks
2-3 slices of jalapenos per duck breast
Bacon slices, uncooked
Hackberry Rod & Gun seasoning
Special marinating Lud sauce

Marinate duck breasts in LUD sauce for at least 3 hours prior to assembly. After marinating fold each duck breast in half then place 2-3 small slices of jalapeno in each breast. Wrap with slice of bacon and stick a toothpick though to hold the bacon in place. Sprinkle with HR&G special seasoning and place on pre-heated pit. These are best when slightly pink in the middle. DO NOT OVERCOOK.

Hackberry Rod & Gun Seasoning and Lud marinating sauce available on line at www.hackberryrodandgun.com or here at the lodge. Call us toll free at 1.888.3762.3391

You gotta get the ducks yourself!.

MARTHA'S OVEN BAKED FISH

Catfish & speckled trout filets
lemon concentrate
Hackberry Rod & Gun’s Cajun Seasoning
Italian cheese blend (dried in can)
1 Ib. crab meat
2 bell peppers, cut into rings
2 onions, cut into rings
mild cheddar cheese, grated (enough to cover)
butter or margarine

Line a 9" x 13" pan with fish filets. Sprinkle fish filets
lightly with lemon concentrate, Tony's seasoning and Italian cheese blend. Sprinkle seasoning and crab over fish, then lay bell pepper and onion evenly over fish and crab meat. Again sprinkle with seasoning and Italian cheese blend.

Top with grated cheese then dot butter on top. Bake at 350 degrees approximately 30 to 40 minutes.

LOUISIANA SEAFOOD PIE

On a day when we got blown off of Lake Calcasieu we discovered this dish at a local fisherman's cafe. The owner told us it was a family recipe. Over the years, we discovered you can make it ahead if you add the potato topping at the last minute. Variations include added vegetables, shrimp and cheese stirred into the potatoes or sauce:

2 pounds potatoes 
4 ounces butter 
salt and pepper 
1 egg, beaten 
2 pounds fish fillets, skinned. 
Three-quarters of a pint of milk 
1 onion, cut in quarters 
1 carrot, diced 
4 ounces green peas 
1 bay leaf 
1 ounce flour 
pinch of nutmeg, grated. 
2 tablespoons cream 
2 tablespoons fresh parsley, chopped 
Cook the potatoes in boiling water for 20 minutes. Drain, add half the butter and mash. Season to taste, beat in the egg and set aside.

Place the fish fillets, milk, onion, carrot and bay leaf in a saucepan. Season lightly, bring to a boil, reduce heat, cover and simmer for 15 minutes. Then remove the pan from the heat and discard the onion and bay leaf. Strain the liquid and place fish, peas and carrots in a baking dish. Reserve.

Heat oven to 400 degrees Melt half the remaining butter in a saucepan and stir in flour. Cook for one minute. Remove pan from heat and stir in the strained milk - a whisk helps. Cook over medium heat until the sauce thickens. Stir in the nutmeg and cream. Check seasonings and pour sauce over fish and vegetables. Mix gently and sprinkle on the parsley.
Spread the potatoes over the filling and top with butter. Bake for ten to fifteen minutes until topping browns.
Note: Make this in individual dishes if you like. They do not freeze, but will keep in the refrigerator for three or four hours before brought up to heat in the oven.

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