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Duck and Teal
Ducks Bordelon
4 ducks
3 cans Beef Consommé (Campbell’s)
1 cup orange juice
1 cup cooking wine (red or white)
1 stick margarine
olive oil to cover bottom of Dutch oven
Worcestershire Sauce
slab bacon
lemon pepper, coarse black pepper, season salt
In a heavy Dutch oven, cover the bottom with olive oil and add 1 stick margarine.
Brown ducks on back first and sprinkle with liberal amount of lemon pepper,
coarse black pepper and season salt. Turn ducks over breast down and sprinkle
with lemon pepper, coarse black pepper and season salt on that side. Add 3
cans beef consommé (Campbell’s Soup), 1 cup orange juice, 1 cup
cooking wine (red or white), 2 T. Worcestershire Sauce per duck. Remember,
ducks are now breast down. Lay a few pieces of slab bacon over back of each
duck. Cook at 350 degrees in covered Dutch oven for 4 hours until tender. Gravy
is great over rice dressing!
Fred Bordelon
Greenville, Mississippi
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Duck Gumbo
3 ducks or approximately 12 breasts
Pan boil ducks; drain; cut in small pieces; put in stock
2 quarts chicken stock
Make a dark roux from 1 stick of oleo and 1 cup of flour
To stock and roux add:
1 plate onion, chopped
1 plate celery, chopped
1 plate bell pepper, chopped
3 cloves garlic
1 #2 can tomatoes
2 tsp. Accent
3 tsp. chili powder
2 tsp. dry mustard
1 T. parsley
1 T. oregano
1 T. thyme
2 T. salt
1 T. black pepper
1 bunch green onions, chopped
2 lbs. link sausage
Simmer 1 to 2 hours
Carolyn M. Oglesby
Chatham, Mississippi
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Lake Charles Duck
2 whole ducks w/skin
1 large onion
salt & pepper
bacon drippings
1 cup of water
Rub ducks inside and outside liberally with salt and pepper. Place one half
onion in each duck cavity. Pour 1/4-inch bacon drippings into large Dutch oven
over medium heat. Cook ducks on all four sides for approximately 15 to 20 minutes
each. Spoon hot drippings into cavity frequently while browning ducks.
After ducks are browned, remove from pan and pour off one half of the bacon
drippings. Replace ducks in pan breast down and add one cup of water. Cover
and cook for 30 minutes over low heat. Remove lid and cook for another 15 to
20 minutes or until rich "red-eye" gravy forms.
Slice breast, dip in "red-eye" gravy and serve with a little rice
on the side.
This is an old family recipe. It is very rich, and like good gumbo, requires
a lot of attention. But it is well worth the effort.
Don Harris
Madison, Mississippi
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Grilled Duck
4 duck breasts
Zesty Italian Salad Dressing
garlic salt
lemon pepper salt
sliced bacon
Fillet duck breast and cut into 2 inch cubes. Season with garlic salt and lemon
pepper salt. Place in dish and cover with Zesty Italian Dressing and let marinate
for 2 to 3 hours. Remove from dish and wrap with bacon, attach with toothpick.
Grill over coals until bacon is crispy. Serves 4.
Mike Holman
Hamilton, Mississippi
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Grilled Marinated Duck Breast W/Apple Raisin Chutney
8 Lipton tea bags
½
cup sugar
1½ T. fresh rosemary
Juice of 2 whole fresh lemons
2 T. honey
3 cups boiling water
4 boneless duck breasts
Apple Raisin Chutney
½ lb. Granny Smith apples peeled, cored and finely chopped
1 cup dark brown sugar
¼ cup apple cider vinegar
1 tsp. salt
¼ tsp. coarse black pepper
¼ tsp. ground ginger
¼ red bell pepper, finely chopped
¼ yellow bell pepper, finely chopped
¼ cup raisins
3 T. butter
Juice of 1 whole fresh lemon
Combine the first 6 ingredients in a medium size bowl. Add 3 cups of boiling
water to the 6 ingredients and mix well. Add duck breast to the mixture and cover.
Let duck breast marinate over night.
Now for the chutney. Get butter hot, add yellow and red bell pepper and sauté for
about 2 minutes. Add diced apples and sauté for about a minute. Now add
remaining ingredients to sautéed items. Let simmer for about 45 minutes
until thickened.
Once the duck breast have marinated over night have grill nice and hot, ready
to go. Place duck breasts on the grill and cook, turning once for about 4 minutes
on each side. That should bring it to medium rare. Place a small amount of chutney
to a plate, and place sliced duck on top of chutney and enjoy.
Luis Bruno
Jackson, Mississippi
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Grilled Duck Breasts
8 wild duck breasts, skinned
8 bacon slices
¾ cup olive oil
½ cup dry white wine
1 bay leaf
2 cloves garlic, finely chopped
2-3 green onions, chopped
1/8 tsp. parsley
4 drops Tabasco sauce
¼ tsp. salt and freshly ground black pepper
Prepare ducks by wrapping each breast with a slice of bacon and secure with
a toothpick. Combine next ten ingredients and pour over duck breasts. Cover
and marinate 6-8 hours or overnight. Grill over hot coals 3-5 minutes on each
side.
Note: Grilling 3-5 minutes per side will result in meat being
medium rare. Duck is best this way.
Dr. Fred Bordelon
Greenville, Mississippi
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Shrimp Duck
3 ducks, whole, skin on, place in boiling pot with 1 package of Zataran’s
shrimp boil. Boil for 45 minutes. Remove and drain. Wrap ducks with whole strips
of bacon and pin with a toothpick. Sprinkle with garlic salt and lemon pepper.
Place ducks neck down on 18” square heavy duty Reynolds wrap. Bring Reynolds
wrap up around duck and form chimney at rear end. Place 1/3 stick of margarine
inside duck. Pour ¼ bottle of cooking Sherry into cavity. Place ducks
in deep boiler rear up. Place in 375 degrees oven and bake for 55 minutes.
Remove and enjoy.
Dequency Townsend
Morton, Mississippi
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Duck Gumbo2
3 ducks cooked and boned
2 qts. broth
1 bunch celery, chopped
3 cloves garlic, chopped
4 medium onions, chopped
1 large bell pepper, chopped
1 bunch green onions, chopped
Make a roux with 1½ sticks of margarine and 1 cup of flour. Brown slowly.
Add roux to broth. Add other ingredients. Then add:
1 can tomato paste
1 tsp. oregano
2 T. salt
1 T. black pepper
¼ tsp. red pepper
2-2 lb. cans of tomato
2 T. dried parsley
1 tsp. thyme
Leila Clark Wynn
Greenville, Mississippi
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Duck A La Wineglass
Duck -
Rub salt and pepper inside cavity – rub a little salad oil on outside.
Stuff with apple, celery or pieces of whatever you want. Put in plastic cooking
bag. Follow directions. Put 2-turkey size bag if desired. Add concentrates
orange juice (thaw frozen juice) or any kind of juice. Bake at 350 degrees
for 3 hours. Use Reynolds turkey cooking bag.
Sauce -
1-cup orange juice concentrate and ¼ cup sugar. Bring to a boil. Stir
in 1 T. cornstarch mixed well with 2 T. cold water. Simmer and stir until thickened.
Dale Morrow
Pickens, Mississippi
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Parker’s Creole Ducks
Place 6 ducks in cooker breast up and add the following seasonings to ducks,
salt and pepper and red pepper to taste.
1 large can Chile powder
1 large bay leaf
enough bacon to cover ducks
3 onions, chopped
3 green peppers, chopped
1 bunch celery, chopped
4 cloves garlic, chopped
hot peppers to taste on top of the following:
3 bottles catsup
2 cans tomato paste
2 cans tomato sauce
1 bottle hot sauce
1 can beer (more if needs diluting)
2 sticks oleo or butter
Add all these ingredients together.
Robert Mehrle
Lambert, Mississippi
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Karan’s Baked or Grilled Duck Fillets
Duck breasts
3 parts soy sauce
3 parts orange juice
1 part Worcestershire sauce
bacon strips
pineapple rings
Skin and fillet breast. Combine soy sauce, orange juice and Worcester sauce
(enough to cover breast). Marinate 4-6 hours. Wrap each piece of meat with
bacon bake in a 350-degree oven for 20-25 minutes. Baste several times.
Variation- Remove meat from marinade and sprinkle with lemon
pepper. Place pineapple ring on duck breast. Wrap bacon around and
secure with toothpick. Grill over low flame; baste often.
Karan Lott
Greenwood, Mississippi
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Duck Dressing
2-3 qts. broth from boiled duck
1 large skillet of cornbread, any recipe cooked
½ cup butter
1 bunch green onions, chopped
1 pkg. herb seasoned dressing mix
1 box chicken flavored dressing mix
1 stick butter, sliced
3 eggs
salt and pepper
duck meat, optional
Preheat oven to 450 degrees. Boil ducks in 2 to 5 quarts water; add salt and
pepper. Cook until meat falls off the bone, strain broth. Crumble cornbread,
sauté onions in butter and add to cornbread. Add dressing mixes, butter,
eggs, salt and duck meat. Add broth to make a thin mixture. Pour into baking
pan and bake until dressing is firm but not dry.
Karan Lott
Greenwood, Mississippi
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Duck Gumbo3
2 ducks (mallard size) or 3 small ducks
½
small bell pepper, chopped
1 large onion
4 stalks celery, chopped
1 pt. clamato juice (Mott’s)
1 clove garlic, crushed
1 small can shrimp or shrimp pieces
4 green onions, chopped (including juice)
2 tsp. salt
1 pt. tomatoes (including juice)
2 tsp. black pepper
1 cup okra
2 T. Lea & Perrin’s sauce
½ cup cut zucchini squash or ½ cup additional okra)
1 T. cornmeal (to thicken gumbo)
1 tsp. lemon pepper
1 small can mushroom steak sauce
hot pepper or Tabasco (if desired)
Cook ducks and onions in pressure cooker until meat can be picked off bone.
Discard skin and bones. Save 1 cup of broth from ducks in pressure cooker.
Add remaining ingredients. Cook in pressure cooker about 30 minutes. Remove
lid. Using a potato mash all together. With lid off, simmer a while to thicken
the gumbo, about 30 minutes. Eat over cooked rice.
General Notes:
For this amount of gumbo, I usually cook 1½ cups of long grain rice.
I cook the rice, then rinse it and steam it to keep it warm until ready to
serve. If gumbo is too watery, add a little more corn meal. This should serve
4 or 5 adults as a main dish.
Henry Williams
Greenville, Mississippi
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Duck and Brown Rice
2 mallards (drakes), or other suitable ducks
4 medium onions
4 stalks celery
6-8 garlic cloves, crushed
2-3 bay leaves
2 tsp. chili pepper, crushed
In a large pot (6 to 8 quart) with a good lid place all of the above and cover
the birds with water. You want to wind up with enough broth for two functions.
One to make gravy and two to cook the brown rice.
Bring to boil, cover and cut back to simmer. Simmer the ducks until they are
done. about 2 hours. Maybe less. Remove the ducks and separate enough of the
liquid for gravy. I thicken it with cornstarch and add salt and pepper to taste.
Cook brown rice in the remaining liquid, adding water if necessary. For variety,
sometimes I add a couple teaspoons of tarragon flakes or basil flakes. Or make
up your own variations.
Bill Goudelock
Clarksdale, Mississippi
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Wild Duck and Goose Gumbo
Roux:
2/3 cup oil
2/3 cup flour
2 cups onion, chopped
1 cup celery, chopped
½ cup green pepper, chopped
3 cloves garlic, minced
4 to 5 wild ducks or 2 geese
You may want to add 1 lb. hot smoked link sausage, sliced ¼ inch thick.
Cook first pour off grease then blot with paper towel before adding to gumbo
with the green onions and parsley.
Make a Roux:
Mix 2/3 cups flour together in a 4-cup measuring cup. Microwave uncovered on
high for 6 minutes. Stir, then microwave again for 1 minute. Mixture should
be a rich, dark brown color. Add 2 cups onion, chopped, 1-cup celery, chopped, ½ cup
green bell pepper, chopped, and 3 cloves garlic, minced. Return to microwave
for 3 minutes on high.
Pour Roux with vegetables into a large gumbo pot. Add 5-6 quarts of water.
Cut up 4 to 5 wild ducks or 2 wild geese into bite-size pieces. Leave leg bones
with meat on them and place in pot. Add salt, black pepper and red pepper to
taste. Cook together 3 to 4 hours until meat is tender. Add 1 cup green onions,
chopped and 1-cup parsley, chopped. Cook 15 more minutes. Serve in bowls with
a scoop of cooked rice and a sprinkle of fil’e to taste. Pass the Tabasco.
Enjoy!
Joyce Abraham Buttross
Lake Charles, Louisiana
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Smoked Duck
4-6 Duck breast
Soak in Italian dressing and water with garlic powder used to desire taste.
Use ½ water and ½ Italian dressing in a water pan. Soak 4-6 hours
or over night. On top of breast, salt lightly and cover with bacon strips.
Smoke on low heat with green hickory 4-6 hours don’t dry it out.
Richard Wilkes
Petal, Mississippi
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Duck McNuggets
Cut 4-6 duck breasts into bite-size nuggets. Soak in salt water briefly 1-2
hours at the most. Flour in ½ cornmeal and ½ flour and 1 dash of
salt. Add Cajun and/or garlic spices to taste. Fry until golden brown – don’t
over cook.
Richard Wilkes
Petal, Mississippi
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Duck Gumbo4
Ducks – well cooked and deboned (3 whole ducks and 4 breasts)
1 cup flour
4 medium onions, chopped
1 large bell pepper or 3 small, chopped
1 ½ sticks Oleo
2 qts. duck broth
1 small bunch celery, chopped
3 cloves garlic
1 bunch green onions, chopped
Brown flour slowly in oleo to make roux. Add broth and mix well. Add ingredients
listed above. Add the following:
3 cans tomatoes
2 T. parsley
1 T. pepper (or more)
1 tsp. red pepper (or more)
1-5 oz. can tomato paste
2 tsp. accent
1 tsp. oregano
2 T. salt
2 T. gumbo file’
Mix all in large pot and simmer approximately 2 hours. Stirring often. Serve
over rice.
Debra Lorrens
Cleveland, Mississippi
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Cinnamon Orange Roast Duck
4 to 5 lbs. ready to cook duck
1 T. salt
1 tsp. cinnamon
½ tsp. onion powder
¼ tsp. ground black pepper
¼ tsp. ground ginger
1 cup orange juice
Rub surface and cavities of duck with a mixture of salt, cinnamon, onion powder,
black pepper and ginger. Pierce surface of duck with tines of a fork. Place
duck, breast side up on a rack-roasting pan. Roast in a preheated slow (325
degrees) oven for 2 hours, basting every 15 minutes with orange juice; pierce
surface with fork tines occasionally. Turn oven temperature up to hot 450 degrees
and bake 5 minutes longer or until skin is crisp. Serves 2 to 4 per duck.
Mrs. H. L. Dewitt Hodnett
Anguilla, Mississippi
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Grilled Duck Breast2
2 ducks
Fillet breasts from ducks. Marinade breasts for at least 2 hours in olive oil
to cover, season with Worcestershire sauce, 2 pressed garlic cloves, ground
black pepper, ½ small onion, chopped. Remove breast and pat dry. Wrap
breast in bacon, secure with toothpick. Cook on hot grill, cover grill to prevent
flame. Cook 4 minutes per side for rare, 6 minutes per side for medium rare.
If you want well-done duck, don’t waste a duck on this recipe. Duck should
be served immediately upon removal from grill.
Daniel Le Blond, Jr.
Hernando, Mississippi
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Doc’s “Little Girl Duck Club” Gumbo
3 ducks
1 cup celery
salt
1 cup bell pepper
garlic salt
3 cloves garlic
red pepper
2 qts. water
black pepper
¼ tsp. ground cloves
½ cup flour
8 bay leaves
¾ cup oil
½ tsp. fil’e
1½ cups onion
1 lb. cooked sausage
Season ducks with salt, garlic salt, red pepper, black pepper and sprinkle
with flour. Brown in pot with ¼ cup oil on all sides (or use just duck
breast meat or legs). Make a roux in skillet, using ½ cup oil and ½ cup
flour or make the roux in microwave- mix oil and flour, cook on high for 5
minutes, stir, then cook for 1 more minute, stir and repeat for total of 8
minutes. Mix roux, celery, bell pepper, onions, garlic and cook down. Add meat
in a large pot. Add water, cover and add fil’e, cloves and bay leaves-
simmer for at least 3 hours. Add coked, sliced sausage and cook for at least
1 hour. The longer it sets, the better it mixes and tastes!
Bob Tarver
Jackson, Mississippi
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Duck Blind Spice
This recipe is great for hunters spending the weekend at the camp,
because it requires little to no effort. For starters just breast the
duck, it is quick and easy, especially when you have a limited to clean.
Lay out all your breasts and salt and pepper both sides. Then pull
out the jalapeno peppers and get to work. Wrap the duck breast around
the pepper, for those who think it might be too hot cut the jalapeno
in half and scrap out the seeds. You still get a good flavor. Next,
wrap a piece of bacon around the duck breast and stick a toothpick
through it to hold it all together. At this point you can soak the
breasts if you want, in your desired marinade. But, to tell you the
truth, I like them without. Now, throw them on the grill and kick back
and wait, it won’t be long. The juice of the pepper cooks through
to the outside of the duck and the bacon holds the entire flavor in.
James N. Ogden IV
Mobile, Alabama
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“Charcoal Duck Breast Appetizers”
Slice duck breast 1” or 2” in width. Marinade in Italian dressing
for at least 28 hours, add Worcestershire sauce, A-1 steak sauce, 1 dash of
garlic and beer or wine and let sit in refrigerator. Wrap in bacon and secure
with toothpicks. Cook on grill for 15-20 minutes depending on fire (heat).
Jeff Owen
Collierville, Tennessee
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Duck Stroganoff with Pimento Rice
1½ lb. duck breast cut in thin narrow strips
½
cup sherry, optional
2 T. shortening
½
cup sour cream
2 small bay leaves
½
cup green pepper, chopped
2 cloves garlic, crushed
1 T. butter
3 cups beef broth
¼
pimento, chopped
1½ tsp. salt
3 cups cooked rice
¼ tsp. pepper
2½ cups onions, chopped
1/3 cup flour
Cook meat in shortening until brown; add bay leaves, garlic and 2 cups broth.
Cover and simmer for 10 minutes or until tender. Add seasonings and 2 cups
onions. Mix a little broth into the flour and blend to a smooth paste. Add
rest broth and wine. Stir into meat mixture. Cook about 10 minutes longer.
Remove from heat; discard bay leaves. Stir in sour cream. Meanwhile, sauté green
peppers and remaining onions in butter until tender. Stir in rice season with
additional salt and pepper. Heat thoroughly; add pimentos fluff lightly with
fork. Serve stroganoff over rice.
Jeannette K. McCaskill
Leland, Mississippi
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Duck Legs
24 duck legs
½
cup water
6 T. oil
½
cup pear juice*
3 medium onions, minced
½
cup pineapple juice
2 garlic cloves, minced
¼
tsp. thyme
1 cup celery
diced salt to taste
2 T. flour
2-4 oz. cans mushrooms, pieces
Brown legs in Dutch oven simmer 1 hour, make sauce add to duck cook 1 hour
more.
Sauce: sauté onions, garlic, celery; blend in flour
add water, juices, salt, pepper, thyme and mushrooms including liquid.
*If you cannot find pear juice in stores today, you may substitute with ½ cup
orange juice or puree ½ cup canned pear in juice.
Jeannette K. McCaskill
Leland, Mississippi
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Dirty Duck
Boil one large duck (with 2 celery sticks and 1 medium onion, salt and pepper)
until meat leaves the bone. De-bone and break meat into small pieces.
In a small sauce pan put:
1 stick butter or margarine.
1 cup water
1 cup duck broth
3 chicken bouillon cubes
Bring this to a boil and pour over:
1 cup of uncooked long gain rice
1 bell pepper, chopped
1 medium onion, chopped
1 small or medium can of sliced mushrooms or 1-cup fresh sliced mushrooms
1 tsp. salt
dash of pepper or pepper to taste
duck meat
Bake at 375 degrees in a covered dish for 45 minutes
Trisha Havard
Lucedale, Mississippi
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Sesame- Duck Kebobs
6 duck breasts
2 red onions, cut in wedges
¼ cup and 2 T. Teriyaki sauce
2 red bell peppers, cut in pieces
¼ cup soy sauce
2 yellow bell peppers, cut in pieces
2 T. dark sesame oil
2 T. sesame seeds
3 T. vegetable oil
Mix all ingredients except duck breasts, peppers and onions. Pour over duck
breasts in a glass-baking dish. Refrigerate for 3-4 hours. Remove duck breasts
from marinade and cut into cubes. Thread alternately with peppers and onions
onto wooden skewers (6”) that have been soaked in water to prevent burning.
Cook over medium coals on grill, turning and basting with remaining marinade
often. These are better slightly rare.
Sallie Jackson
Grenada, Mississippi
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Wild Duck a La Stefano
Any numbers of ducks (must be fat) do not skin. Thoroughly coat ducks with
garlic salt and poultry seasoning (you cannot use too much) Place duck on broiler
back up, breast down. Cook until duck is brown on top on 325 or 350 degrees.
Turn duck on side and cook until brown. Reverse this procedure for other side
of duck. Finally, place duck breast up and cook until brown. The duck should
be deep pink inside for best flavor. Do not over cook. Serve with long grain
rice plus a salad or green vegetable and a good California Merlot or Cabernet
sauvignon.
Addendum: If a good sauce is needed, use drippings from duck mixed with a fruit
jam or jelly.
Ellis M. Stephens
Ross, California
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Duck Gumbo5
1 stick margarine
1 cup flour
2 qts. duck broth
2-3 ducks (cooked well and boned)
2 onions, chopped
1 bunch celery, chopped
1 large or 3 small bell peppers, chopped
3 cloves garlic, chopped
1 bunch green onions, chopped
1-5 oz. can tomato paste
2 #2 cans tomatoes
½ tsp. red pepper
2 tsp. accent
2 T. dry parsley
1 tsp. oregano
2 T. salt
1 T. black pepper
2 T. gumbo file’
Brown margarine and flour and make roux. Add broth and roux and mix well. Combine
with other ingredients in large pot. Simmer about two hours; stirring often.
Serve over rice.
Mrs. John P. George
Cleveland, Mississippi
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Wild Duck Skewers
1 T. curry powder
1 T. chili powder
1 tsp. freshly ground black pepper
2/3 cup soy sauce
1/3 cup fresh limejuice
2 T. honey
2/3 cup olive oil, divided
1 cup onion, chopped
3 cloves garlic, minced
4 mallard ducks
Place curry powder, chili powder, black pepper, soy sauce, limejuice, honey
and 1/3 cup olive oil in a jar; blend vigorously. Sauté onion and garlic
in remaining olive oil; add to jar. Remove each duck breast half into 2 strips.
Combine with marinade and refrigerate for 3 hours. Thread each duck strip on
bamboo skewers, which have been soaked one hour in water. Grill over hot coals
with grill top down. (If using a gas grill, preheat to high). Cook 3 to 4 minutes
in each side. Do not overcook, as this is best rare to medium-rare. Heat remaining
marinade and serve as dipping sauce.
Mrs. Joseph L. Speed
Jackson, Mississippi
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Duck Gumbo6
3 wild ducks
3 qts. hot chicken stock
1 cup flour
½ cup bacon drippings
3 yellow onions, chopped
4 ribs celery, chopped (with leaves)
¼ cup chopped parsley
2 green peppers, chopped
8 cloves garlic, pressed
2-10 oz. pkgs. frozen cut okra
½ bunch green onions, chopped (set aside tops)
Hot cooked rice
Boil ducks in chicken stock, cool, pull meat off bones cut in small pieces
and put back in stock. Make a dark brown roux with flour and drippings. Stir
constantly with wooden paddle until dark glassy like chocolate. Add chopped
vegetables to roux and cook until okra stops stringing. Add hot stock, 1 pint
at first. Add duck meat and cover. Simmer slowly for 2 hours. Serve over rice;
sprinkle with green onion tops. Note: Never add anything cold to roux, even
if means placing ingredients in warm oven. Yield 2 gallons.
James Cummins
Amory, Mississippi
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Creole Duck
½ can whole tomatoes
3 T. vinegar
2 medium onions, finely chopped
2 cloves garlic, chopped
1 green pepper, finely chopped
1 cup catsup
4 stalks celery, finely chopped
½
can mushrooms
1½ sticks oleo
Above ingredients listed are for one duck. Rub each duck with oleo; salt and
pepper. Combine ingredients and lay in roaster. Lay each duck breast down and
cook 7 hours at 300 degrees uncovered. Debone duck and chop. Combine duck and
tomato mixture and serve over rice.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Duck Casserole
2 ducks
1½ cups light cream
1 onion
1 T. chopped parsley
2 ribs celery
1½ tsp. salt
½ cup butter
¼
tsp. pepper
½ cup onion, chopped
1 pkg. wild rice and long grain rice
¼ cup flour
1 pkg. slivered almonds
1-6 oz. can mushrooms
Boil ducks for 2 hours with sliced onion and celery. Cook rice according to
package directions. In a deep skillet, melt butter. Sauté onion. Stir
in flour. Add mushrooms and liquid. Add cream, parsley, salt, pepper and cooked
rice. Debone ducks and add chunks of meat to other ingredients. Pour into 2-quart
casserole and sprinkle with almonds. Bake at 350 degrees for 25 minutes.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Duck Casserole2
3 cups cooked meat (about 2 ducks)
1½ cups half-n-half
½ cup oleo
1 T. chopped parsley
½ cup onion, chopped
6 oz. pkg. wild rice, cooked
¼ cup flour
sliced almonds
4 oz. sliced mushrooms
Sauté onion in oleo. Stir in flour. Add drained mushrooms and 1½ cups
of broth to make gravy. Add meat, cream, parsley and cooked rice, 1½ tsp.
salt and ¼ tsp. pepper. Put into 2-quart casserole; sprinkle almonds
on top. Bake at 350 degrees for 20 minutes covered or 10 minutes uncovered.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Deep Dish Duck Pie
3 ducks
1 cup chopped parsley
1 cup celery, sliced
3 T. flour
1 cup onions, chopped
pastry for one pie
Boil ducks until meat falls off bones in salted water. Remove ducks from broth.
Cook onions, celery and parsley in broth. Strain vegetables from broth. Chop
meat and put in deep pie plate. Put vegetables on top of meat. Thicken 2 cups
of broth with flour. Pour on top of ducks and vegetables. Cover with pastry.
Prick with fork. Cook at 350 degrees until crust is done.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Superb Wild Duck
salt to taste
2 stalks celery
1 wild duck
1 carrot
1 quartered apple, uncooked
2 strips bacon, uncooked
1 quartered onion, uncooked
1 cup orange juice
Salt duck lightly inside and out. Stuff apple, onion, celery and carrot into
the cavity of the duck. Place bacon strips across the breast and legs of duck.
Baste with orange juice. Bake at 350 degrees for 30 minutes to 1 hour depending
on size and age of duck. Discard stuffed ingredients and bacon before serving.
Yield: 2 servings
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Duck Jambalaya
1-4 lb. duck, quartered
¼
tsp. instant minced garlic
2 tsp. salt
¼
cup water
½ tsp. black pepper
½ lb. bulk pork sausage
½ cup shortening
1 bay leaf
2 cups chicken broth
½
tsp. chili powder
1 cup rice
½
tsp. thyme
1/3 cup onion flakes
1 tsp. parsley flakes
¼ cup bell pepper flakes
½
cup diced cooked ham
1 cup canned tomatoes
Rub duck with salt and pepper. Brown in shortening slowly; pour off drippings;
add broth. Cover and simmer over low flame for 1½ hours or until duck
is better. Add onion, pepper and garlic to water with softened vegetables.
Cook until rice begins to stick, stirring while it is cooking. Remove duck
from pan. Add rice mixture into broth; add bay leaf, chili powder and parsley
flakes. Toss lightly with fork to mix. Cover cook 10 minutes. Add ham and tomatoes,
mix carefully not to mash rice. Place duck on top of mixture; cover and cook
10 minutes. Yield: 4 serving.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Duck Gumbo7
3 ducks
1 large onion
2 ribs celery, chopped
3 qts. water
1 T. salt
1 tsp. black pepper
Simmer for 2 hours. Save stock, but throw away onion and celery. Remove meat
from bones.
1 cup oil
1 cup flour
4 ribs celery, chopped
1 medium onion, chopped
1 bell pepper, chopped
4 cloves garlic
1 small can tomatoes
2 T. Worcestershire sauce
1 pkg. frozen okra
1 tsp. Tabasco sauce
1 tsp. black pepper
Make a roux with oil and flour. Sauté onion, pepper, celery and garlic.
Add stock, meat, and seasonings to the roux. Simmer for 2 or 3 hours. Add okra
just before it is done. Serve over rice, and with file to taste.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Wild Duck
Soak duck 30 minutes to an hour in salt and soda water. Rinse duck. Put it
in pan of fresh water with potato and half of onion. Boil for 30-45 minutes.
Pour off water. Wash duck thoroughly and start all over again. Season cavity
of duck with salt, black pepper and red pepper. Insert half of onion, apple
and sprigs of celery leaves. Place duck in roaster in 1-inch water. Squeeze
orange juice over duck; lay a strip of bacon over the breast and salt and
pepper. Cover and cook at 275 degrees until tender about 2-2½ hours.
Baste often. Remove cover the last 30 minutes to brown duck.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Duck & Wild Rice Casserole
2 large wild ducks, cleaned
1-4 oz. can sliced mushrooms
3 ribs celery, cut into 2-inch pieces
½
cup onion, chopped
1 onion, halved
½
cup melted oleo
1½ tsp. salt
¼
cup flour
¼ tsp. pepper
1½ cups half n half
1-6 oz. pkg. long grain rice & wild rice mix
1 T. chopped fresh parsley
½
cup almonds
Combine first five ingredients in a large Dutch oven; cover with water, and bring
to a boil. Reduce heat; cover and simmer 1 hour or until ducks are tender. Remove
ducks from stock; strain stock and reserve. When ducks cool, remove meat from
bones; cut into bite-size pieces and set aside. Drain mushrooms, reserving liquid.
Add enough duck broth to mushrooms liquid to make 1½ cup. Sauté chopped
onion in oleo until tender; add flour, stirring until smooth. Add mushrooms;
cook 1 minute, stirring constantly. Gradually stir in mushroom liquid-broth mixture;
cook over medium heat, stirring constantly, until thickened and bubbly. Stir
in duck, rice, half n half, and parsley, spoon into a greased 2 quart casserole.
Sprinkle almonds over top. Cover and bake at 350 degrees for 15-20 minutes; uncover
and bake 5-10 additional minutes or until thoroughly heated. Serves 6-8.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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Game Stew
3 lbs. venison in cubes
2 ducks
2 rabbits
4 squirrels
3 cans whole kernel corn
2 bay leaves
2 cans English peas
1 large can tomatoes
4 carrots
2 large white onions, sliced
1 stalk celery
2 tsp. garlic salt
5 lbs. potatoes
2 cans beef bouillon
3 cans lima beans
1 large can chicken broth
Boil meat off bones and cut into cubes or small parts. Chop carrots, potatoes,
and celery and combine all ingredients in large boiler. Cook slowly for 5 hours
stirring very often with wooden spoon.
Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi
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