Duck Dynasty

Recipes From Kay's Kitchen

By Kay Robertson With Chrys Howard
Try these great recipes:
Fabuous Frog !egs
Boied "#uirre $ Dumpings
%hi's Duck &umbo
Fried Deer "teak
Wiie's 'rmadio (ggs
)ep's Best Baked Beans
)ase's Fa*orite "weet %otato %ie
Wiie's Fa*orite Fried Chicken
)ep's +eatoa, Choice
'an's Fa*orite Coconut Cream %ie
Fabuous Frog !egs
+akes - to . ser*ings / !arge cast0iron skiet / Dutch o*en
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3 arge or 4 medium ,rog egs
. cups buttermik
- arge eggs
.56 cup beer 785- botte or can9
. or 6 dashes o, hot sauce
8 tabespoon o, Worcestershire sauce
- tabespoons spicy mustard
"at and back pepper
- cups a0purpose :our
85- stick 76 tabespoons9 butter
3 tabespoons oi*e oi
. green onions or scaions; thiny siced
8 tabespoon chopped parsey
4 to 8- whoe garic co*es; peeed
Duck Commander Ca<un "easoning 7mid or =esty9 or other Ca<un seasoning
D1R(CT1>2"
Heat the o*en to .??@FA
1n a arge bow; co*er ,rog egs with buttermikA +arinate 8 hour; then drainA Return
the ,rog egs to the bowA
+iB together the eggs; beer; hot sauce; Worcestershire sauce; spicy mustard; and sat
and pepper to taste; and pour the miBture o*er the ,rog egsA +ake sure they are
coated competeyA
>ne at a time; take out the egs and ro each eg in the :ourA
1n a arge cast0iron skiet; met the butter in 6 tabespoons o, the oi o*er medium
heatA Cook the ,rog egs; turning once; unti goden brown on both sides 7- to .
minutes per side9A Remo*e the skiet and drain ightyA
%our the remaining - tabespoons o, oi into the bottom o, the Dutch o*en; then add
the ,rog egsA Co*er them with the green onions; parsey; and garic and sprinke with
Ca<un seasoning to tasteA
Co*er with a id and bake ,or 8C to -? minutes; unti the ,rog egs are tenderA
' 2ote ,rom +iss Kay
(ating ,rog egs might sound pretty redneck to most o, you readers; but truy; they
are deiciousA Don't think about the itte ,rog hopping by your back doorA The ,rogs
my boys catch ha*e egs as big as chicken egsA 'nd do they taste ike chickenD We;
to me; they taste ike ,rog egsA
Boied "#uirre $ Dumpings
This is the best way to cook oder s#uirre E the big ones +akes 4 ser*ings / !arge
78?0 to0860#uart9 soup pot with a id / %astry bender 7optiona9 / Roing pin
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Broth $ "#uirre
8 arge s#uirre; skinned and cut in ha, 7i, you can't get s#uirre; use a arge rabbit or
arge chicken9
"at and back pepper
8 can 78- ounces9 e*aporated mik
85- stick 76 tabespoons9 butter
Dumpings
6 cups a0purpose :our; pus more ,or roing
C teaspoons baking powder
8 teaspoon sat
.56 teaspoon baking soda
. tabespoons butter0:a*ored *egetabe shortening 71 use Crisco9
- cups buttermik
D1R(CT1>2"
+ake the broth and s#uirre: 1n the soup pot; bring 8? cups o, water to a boiA 'dd the
s#uirre and season generousy with sat and pepperA Co*er and simmer unti tender
enough to be pierced with a ,ork; about 8 hourA
Remo*e the s#uirre ,rom the broth and set asideA 'dd the mik and butter to the
brothA !ea*e the broth to simmer whie you make the dumpingsA
+ake the dumpings: 1n a arge miBing bow; si,t together the :our; baking powder;
sat; and baking sodaA With a pastry bender or - kni*es scissor0,ashion; cut in the
shortening unti the miBture resembes coarse crumbsA 'dd the buttermik a itte at a
time; stirring unti a so,t dough ,orms; about ike the consistency o, biscuit doughA
Di*ide the dough into 6 basA
"prinke the counter with :ourA Ro each ba o, dough to 8540to08560inch thick; adding
more :our as needed to pre*ent it ,rom stickingA Cut into arge s#uaresA
Return the broth to a boiA +ake sure there is enough in the pot to F at east ha, the
potA 1, not; add more waterA
Drop the dumpings into the boiing broth a hand,u at a timeA When they are a in;
turn the heat to ow; co*er the pot; and simmer ,or 8C minutesA
Turn oG the heatA %ut the meat back in the pot and et it sit unti hot againA
' 2ote ,rom +iss Kay
Hou might not ike s#uirre or ha*e access to s#uirre; but you can use this dumping
recipe with chicken <ust as weA Boi your chicken or buy a precooked rotisserie
chickenA (ither way; it's a dish your ,amiy wi o*eA
%hi's Duck &umbo
+akes 8? to 8C ser*ings / !arge 78?0to0860#uart9 soup pot with a id / !arge 7I0to040
#uart9 cooking pot
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6 wood ducks or 3 tea or . maardsJ pucked; e*iscerated; and ceaned; heads and
,eet remo*ed
"at and back pepper
. bay ea*es
- cups o, peanut oi
- cups a0purpose :our
. white onions; chopped
. green onions or scaions; chopped
. ceery staks; chopped
3 garic co*es; chopped
' hand,u o, ,resh parsey; chopped
Duck Commander Ca<un "easoning 7mid or =esty9 or other Ca<un seasoning
8 package 7-6 ounces9 hot pork sausage; diced nicke0si=e 7we use "a*oie's9
8 package 7-6 ounces9 andouie sausage; diced nicke0si=e
8 package 7-4 ounces9 ,ro=en whoe okra
D1R(CT1>2"
%ace the ducks in the soup pot Fed with waterA 'dd the sat and pepper to taste;
and the bay ea*esA Bring to a boi; ower to a simmer; and cook unti the ducks are
tender; but not ,aing apart; about - hoursA
Remo*e the ducks ,rom the broth and set asideA Reser*e the broth 7discard the bay
ea*es9A When the ducks are coo enough to hande; skin them and remo*e the meat
,rom the bonesJ discard the skin and bonesA
Whie your ducks are cooking; in the arge cooking pot; heat the oi o*er medium0ow
heatA 'dd the :our and cook; stirring ,re#uenty; unti the rouB is a dark chocoate
coor; .C to 6? minutesA
'dd the white and green onions; ceery; garic; and parsey to the rouBA 'dd enough
o, the reser*ed broth to F it <ust o*er ha, ,u; and bring it to a boiA "kim oG any oi
that rises to the sur,aceA
'dd the Ca<un seasoning aong with the hot pork sausage; andouie; and duck meatA
"immer - hours; then add the okra and simmer 8 hour onger or unti a the meat is
tender and the gumbo has thickenedA
' 2ote ,rom %hi
1 woud say the Duck Commander not ha*ing a duck gumbo recipe woud be as
strange as a ce phone in a duck bindA Duck gumbo does take a itte work; but it's
worth itA )ust ,oow it step by step; and you' do <ust FneA
Fried Deer "teak
+eat maet/ !arge deep cast0iron skiet
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Deer steaks
85- cup buttermik ,or e*ery 8 pound deer steaks
8 arge egg ,or e*ery 8 pound deer steaks
8 cup a0purpose :our ,or e*ery 8 pound deer steaks
"at and back pepper
%eanut oi or canoa oi; ,or ,rying
"iced green onions or scaions; ,or ser*ing
D1R(CT1>2"
%repare the deer steaks by beating them one ick on each side with a meat maetA
1n a arge bow; whisk together the buttermik and eggsA 1n another bow; season the
:our with sat and pepperA Dip the steaks in the mik miBture; then in the seasoned
:ourA
Fi the skiet ha,way with oi and heat to .C?@F o*er medium0high heatA 'dd the
steaks and cook unti goden brown; about . minutesA
Drain the steaks on paper towesA "prinke with green onions to ser*eA
' 2ote ,rom %hi
1, the deer is a young deer; you can eat is as soon as you ,ry itA But i, the deer is od;
,ry it and then ayer it in a Dutch o*en with a ayer o, onions and a ayer o,
mushroomsA Co*er the pan and bake in the o*en at .C?@F ,or an hourA
Wiie's 'rmadio (ggs
+akes 3 to 83 ser*ings / >utdoor gri 7optiona9
12&R(D1(2T"
3 to 4 arge <aapeno peppers; cut in ha, engthwise; seeds and ribs remo*ed
8 package 74 ounces9 cream cheese; so,tened
- pounds o, break,ast sausage; ,ormed into 8- to 83 patties
8 pound bacon; siced thin
8 stick 7856 pound9 butter; meted
D1R(CT1>2"
1, you're using a gri; heat it to mediumA 1, not; heat the o*en to 6??@FA
Fi each <aapeno ha, with cream cheeseA +od sausage around each <aapeno ha,;
making sure to co*er the entire <aapenoA Wrap each Karmadio eggK with a sice o,
baconA
Cook the eggs on an open gri unti the sausage is cooked through and the bacon is
crispyA 1, you don't ha*e an outdoor gri; bake in the o*en ,or 8C to -? minutes; then
broi unti the bacon is crispyA
Remo*e the eggs ,rom the gri or o*en and co*er with meted butterA
' 2ote ,rom +iss Kay
1 know these aren't rea armadio eggsJ 1 <ust o*e the nameL Wiie uses this recipe a
otA 1n ,act; it's in his book; The Duck Commander Famiy; aong with other things he
ikes to cookA 1 o*e to tak recipes with WiieA 1 am so proud that he o*es to cook and
eat E <ust ike 1 doA
)ep's Best Baked Beans
+akes 4 ser*ings / +icrowa*e / MB8.0inch casseroe dish
12&R(D1(2T"
- cans 7-4 ounces each9 pork and beans 71 use Nan Camp's9
8 Nidaia onion; Fnay chopped
85- cup packed brown sugar 7either ight or dark is okay9
- tabespoons yeow mustard
.56 cup BBO sauce 71 use Cattemen's9
85- cup )ohnnie Fair syrup 7okay to use corn syrup9
3 sices bacon
D1R(CT1>2"
Heat the o*en to 6??@FA
+iB together the beans; onions; sugar; mustard; BBO sauce; and syrup and pour into
the casseroeA
Cook the bacon ,or - minutes in the microwa*eA %ut on top o, the beansA
Bake ,or 6C minutes to 8 hour; unti bubby and sighty thickenedA
' 2ote ,rom +iss Kay
This recipe makes repeated appearances in our ,amiyJ it's a great one to ser*e with
hamburgersA
)ase's Fa*orite "weet %otato %ie
+akes - 7M0inch9 pies
12&R(D1(2T"
. cups mashed cooked sweet potatoes
- cups sugar
3 arge eggs
8 85- teaspoons ground cinnamon
85- teaspoon grated nutmeg
85- teaspoon sat
8 stick 7856 pound9 butter; so,tened
8 can 78- ounces9 e*aporated mik 71 use %et9
8 85- teaspoons *ania eBtract
8 7M0inch9 piecrusts; homemade or store0bought; unbaked
D1R(CT1>2"
Heat the o*en to .C?@FA
To get . cups mashed sweet potatoes; boi about - 856 pounds whoe sweet potatoes
with the skin on ,or about 6? minutes; unti they are so,tA Drain; et coo unti you can
hande them; and remo*e the skin; +ash the potatoes in a arge miBing bowA !et
them mosty cooA
Beat in the sugar; eggs; cinnamon; nutmeg; sat; butter; mik; and *aniaA %our into
the unbaked piecrustsA
Bake ,or 8? minutes; then reduce the o*en heat to .??@FA Bake ,or 6C to C? minutes
more; unti the Fing is set and no onger wobby in the centerA
' 2ote ,rom +iss Kay
't our house; this is one o, )ase's ,a*orites; so i, you're not right by the o*en when
the pie comes out; watch outL 1t might disappear be,ore you get a biteL
Wiie's Fa*orite Fried Chicken
+akes about 6 ser*ings / !arge deep cast0iron skiet with a id / Deep0,ry
thermometer 7i, you ,ry a ot; you won't need thisJ you' <ust know9A
12&R(D1(2T"
8 tabespoon Duck Commander Ca<un "easoning 7mid or =esty9
- teaspoons back pepper
8 teaspoon sat
8 teaspoon chii pepper
8 teaspoon >d Bay "easoning
8 chicken 7. 85- to 6 85- pounds9; cut up; or purchase <ust the parts your ,amiy eats
- arge eggs
- cups buttermik
85- teaspoon Tabasco sauce
Cooking oi; ,or ,rying
- cups a0purpose :our
D1R(CT1>2"
1n a arge bow; miB together the Ca<un seasoning; pepper; sat; chii powder; and >d
BayA Ro the chicken pieces in the seasoning miBtureA 1, you need more seasoning;
miB moreA
1n a arge bow; beat the eggsA +iB the buttermik and TabascoA 'dd the chicken
pieces and make sure they are a coatedA
Fi the skiet about 85- ,u with oiA Turn on to medium0to0high heatA
>ne at a time; take the chicken pieces out o, the bow and ro them in the :ourA "et
asideA
When the oi is hot 7.C?@F9; care,uy add the chicken piecesA Brown them on a sidesA
Co*er and cook ,or about 8C minutes more; turning as necessary; unti cooked
throughA The chicken shoud turn a goden brownA Pse a ,ork to testA 7The <uices
shoud be cearA9
Drain on paper towes and ser*eA
' 2ote ,rom +iss Kay
1 know it's easier to pick up chicken on the way home; but it's ne*er as good as
homemade ,ried chicken; or at east that's what Wiie saysA He o*es homemade ,ried
chicken; and reay; i, you're in the kitchen anyway; it's not that hardL
)ep's +eatoa, Choice
+akes 3 ser*ings / - oa, pans 7MBC inches each9
12&R(D1(2T"
. pounds hamburger meat
- ceery staks; Fney chopped 7about -5. cup9
8 medium onion; Fney chopped 7about -5. cup9
. garic co*es; Fnay chopped
8 sma be pepper; Fnay chopped 7about -5. cup9
- arge eggs
8 tabespoon Duck Commander Ca<un "easoning 7mid or =esty9
8 tabespoon back pepper
8 can 78- ounces9 tomato paste
- tabespoons e*aporated mik
- see*es Rit= crackers; crushed
- cans 74 ounces each9 tomato sauce; ,or topping
6 sices bacon; cut in ha, crosswise
D1R(CT1>2"
Heat the o*en to .IC@FA
1n a arge bow; miB together 7with your hands9 the meat; ceery; onion; garic; be
pepper; eggs; Ca<un seasoning; back pepper; tomato paste; mik; and - cups o, the
crushed crackersA Di*ide between - oa, pansA "pread tomato sauce on the top o,
each oa,A "prinke the remaining crushed crackers on top o, the sauceA Top the oa*es
with the baconA
Bake ,or 8 hour to 8 hour 8? minutes; unti set and the <uices run cear when the
meatoa, is poked with a ,orkA !et coo a itte be,ore sicingA
' 2ote ,rom +iss Kay
+eatoa, was a standard mea when we were growing up because it's economica yet
sti a great choice ,or dinnerA )ep has aways been my Kmeatoa, o*erK and can't wait
,or me to make itA Hou can ser*e it with potatoes o, any kind and a simpe saadA
'an's Fa*orite Coconut Cream %ie
+akes - 7M0inch9 pies / Doube boier / (ectric miBer
12&R(D1(2T"
%ie Fiing
- sticks 785- pound9 butter
- cups sugar
-5. cup a0purpose :our
8 teaspoon sat
8 can 78- ounces9 e*aporated mik 71 use %et9
8 cup reguar mik
3 arge egg yoks; ighty beaten 7sa*e the whites ,or the meringue9
8 teaspoon *ania eBtract
8 package 786 ounces9 sweetened shredded coconut
- 7M0inch9 piecrusts; homemade or store bought; baked as directed
+eringue
3 arge egg whites
8 cup sugar
8 to 8 85- teaspoons *ania eBtract
D1R(CT1>2"
+ake the pie FingA 1n the top o, a doube boier o*er simmering water; met the
butterA Beat in the sugar; :our; and satA 'dd the miks and stir continuousy unti the
miBture thickensA This may take up to .? minutesA
>nce it's thickened; stir a itte into the egg yoksA This wi temper the yoks and keep
them ,rom cooking too ,astA "tir the tempered egg yoks into the miBture in the
doube boier and cook; stirring; ,or 8 minuteA
Remo*e the top ,rom the doube boierA "tir the *ania and a but 8 cup o, the
coconut into the FingA %our the Fing into the piecrustsA
+ake the meringue: Heat the broierA With the miBture; beat the egg whites on high
speed ,or . to 6 minutes; unti so,t peaks ,ormA &raduay beat in the sugar; then beat
in the *aniaA 7By now; the peaks shoud be abe to stand and bend o*er as you
remo*e the beatersA9 "pread the meringue o*er the pie FingA
%ut the pies under the broier to brown the meringueA 7Watch care,uy; as this wi
ony take about .? secondsA9 "prinke the reser*ed 8 cup o, coconut on topA Chi the
pies thoroughy be,ore ser*ingA
' 2ote ,rom 'an
1 ha*e to admit that 1 ha*e a sweet tooth; which means 1'm constanty on a dietA But 1
can't resist +om's coconut cream pieA 1t's so creamy and deiciousA 1 know you' o*e
it; tooA