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Thursday, September 09 2010 @ 04:38 AM EDT

Recipes

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.

Martha's Stuffed Duck "Pot Roasted"

This is the Hackberry Rod & Gun Specialty Cleaned ducks or geese Pan sausage (half mild and half hot mixed together)- enough to stuff cavities Hackberry Rod & Gun Secret Seasoning Spice.

Fresh mushrooms, cut up
2 to 3 tbsp. kitchen bouquet (a browning and seasoning liquid)
enough water to almost cover ducks
4 tbsp. olive oil
Heavy iron pot (very important)
Corn starch dissolved in cold water

Stuff cavity of birds with sausage and sprinkle HR&G seasoning on outside. Brown in olive oil on top of stove, turning often, until very dark. Pour water to almost cover birds. Add mushrooms and kitchen bouquet. Bring to gentle boil and cover with tight lid. Simmer until falling from bone (3 to 5 hours). Remove birds and thicken gravy with cornstarch. (This is the only way I have found to completely tenderize ducks or geese and remove all wild flavor.)

Serve over wild or regular rice with gravy from ducks. Also serve with sweet potatoes, rolls, iced tea.

May use goose instead of duck.

Bobby's Oven Fish

Preparation:

fish filets
3 packs Ritz crackers
3 sticks real butter (melted)
Tony Chachere's Creole seasoning
garlic pods, many -chopped
1 tbsp. garlic powder
1 tsp. dill weed
2 lemons
parmesan cheese
peeled shrimp

Procedure:

Melt butter. Add seasoning, garlic pods, garlic powder, dill weed, and juice of 2 lemons. Crush Ritz crackers until fine. Dip fish filets in butter sauce, then in Ritz crackers and place in baking dish. Dip shrimp in butter sauce, then in Ritz crackers. Place shrimp on top of fish filets. Sprinkle with parmesan cheese. Bake at 350 degrees 20 to 30 minutes (depends on the size of the fish).

B. Paty’s Wild Duck or Goose Breasts

Preparation:

2 oz. Seagram 7
ice
water, to taste

Sauce:

2 (10 1/2 oz. each) cans onion soup
1/2 cup butter
1 cup ketchup
2 green peppers, chopped small
6 cloves garlic, chopped small
8 drops Tabasco
1/2 teaspoon salt
1/2 teaspoon pepper

Ducks:

16 duck breasts (skinned). Note that breasts of large ducks can be cut in half and count as 2 breasts.
1 strip of bacon for each breast

Procedure:

Combine preparation and drink while preparing ducks. Replenish as necessary. Combine sauce ingredients in a heavy sauce pot. Bring to a boil, reduce heat, and simmer for about 15 minutes, stirring often. Remove from burner and let cool. Rap each breast with a piece of quality bacon and secure with a toothpick. After sauce has cooled, cover duck breasts with about 1/2 of sauce and marinate in refrigerator for 24 hours. Refrigerate remaining sauce to reheat and serve with cooked ducks. Duck breasts can be cooked on gas or charcoal grill. Cook ducks 3-4 minutes on each side over high heat. Flames should be allowed to engulf ducks for a period of time to fully cook bacon. Discard used marinade sauce. Serve covered with remaining heated duck sauce.

Last Updated: Monday, May 31 2010 @ 05:59 AM EDT|Hits: 699