Recipes from The Duck Commander Family
By Willie and Korie Robertson
Excerpts from the book The Duck Commander Family, © 2012 by Willie and Korie Robertson. All Rights Reserved. Reprinted by Permission of Howard Books, a division of Simon and Schuster. Order the book from the A&E store.
I like to say Duck Commander is a lot like duck wraps. Huh? No, really it is. It's a bunch of things that may not seem like they belong together, but when they all come together they make something spectacular. Everyone at Duck Commander brings something special to the table, and rather than fighting against one another, we complement each other. Do we have our disagreements? Of course! But we don't take away from the unique flavors each one brings. We are all held together by a common love for family and for ducks, but more importantly we are fortunate to share a common faith. Our faith is the toothpick that holds the entire wrap together. If it wasn't for our faith in God, I can assure you, we would fall apart.
Simply the best way for my taste buds to eat a duck. I wrap many things but duck has such a good flavor. Play with it and add different types of "sweets" for topping. Honey is great but there are others. If you bite into the first one and don't think it's done, don't panic, put them all in a pot and let them steam on low fire.
- 8 to 12 duck breasts
- 1 pound thin-sliced bacon
- 8 to 12 jalapeno slices
- 1 package cream cheese
- 1 package Duck Commander Rub
- 1 jar of honey
- Soak duck breasts in salt water overnight in the refrigerator.
- Cut an incision down the length of each breast and stuff with cream cheese and one jalapeno slice.
- Coat each stuffed duck breast with Duck Commander Rub and wrap each with one slice of bacon, securing the wrap with a toothpick.
- Cook wraps on an open grill until bacon is crisp and cream cheese starts to ooze out (it's okay for the wrap to be medium-rare; don't overcook or it will dry out).
- Drizzle wraps with honey and cook for an additional two minutes.
Download and print out the recipe here.
Garlic Frog Legs
Many things in life — whether it's food, business, or even someone's personality — slowly evolve over time. They don't necessarily get better overnight, but if you keep working at them and stay focused, chances are they're going to end up being better than when you started. Take for instance my recipe for frog legs. When I was growing up, Kay's frog legs were one of my favorite meals. But as I got older, I started experimenting with ways to cook frog legs and added my own personal touch to her recipe. Kay has probably never heard of garlic-infused grape seed oil (she's never used anything but butter or Crisco), but that's what I like to use to fry my frog legs. And for the record there are many infused olive oils I like using nowadays. Kay still doesn't understand how they "infuse" oil, but I tell her, "Don't question, just enjoy."
I had some frogs and garlic and dreamed this up one night. It is so good. For the few hundred who will actually go get frogs, try it. The rest, well… use chicken instead. Good luck.
- Fresh mushrooms
- Bunch of frog legs
- Garlic-infused grape seed oil
- Can of beer
- White wine
- Phil Robertson's Zesty Cajun Style Seasoning
- Bulb of garlic
- Soak frog legs in beer for an hour or so.
- Season frog legs with Zesty Cajun Style Seasoning.
- Roll frog legs in flour and set aside.
- In a large black skillet bring butter and grape seed oil up to high (don't burn the butter, it will brown when burning). It doesn't take much oil and butter, just about a half-inch or so.
- When oil and butter starts sizzling, put frog legs in and brown on each side. It should be about halfway up on frogs, just enough to brown.
- If butter gets low, throw another half stick in. Set browned frog legs aside.
- With what's left in the pan, add white wine, garlic (whole pods, peeled), mushrooms, and cook for three to four minutes.
- Add frog legs to white wine mix. Cover and cook at 300 degrees F for thirty minutes until meat is falling off bone. (You will know it's done, believe me!)
Beans and Rice
A short time after Phil's family moved to Dixie, [his father] Pa fell eighteen feet from the floor of a drilling rig and landed on his head. He broke two vertebrae in his back and ruptured his stomach. The accident nearly killed him. Doctors fused the vertebrae in his back with bone from his hip and repaired his stomach. But Pa was forced to wear a heavy Plaster-of-Paris cast from neck to hip for nearly two years and obviously couldn't work. Making matters worse, Granny was confined to a mental hospital at the time, so Pa was left to care for five of his children while he was immobilized.
Phil's older brothers, Jimmy Frank and Harold, were enrolled in classes at Louisiana State University in Baton Rouge. Both of them volunteered to come home and work to help the family make ends meet. But Pa insisted they stay in school and finish their education. The family somehow survived on Pa's disability checks of thirty-five dollars a week. Phil's older sister, Judy, did most of the cooking and cared for her younger siblings, Silas and Jan. Tommy and Phil gathered pecans and sold them to local markets. The family subsided on rice and beans, cornbread, and whatever fish and game the boys could catch. Rice and beans was a staple dish at the Robertson dinner table. A hundred-pound bag of rice and several cans of beans would last for weeks. There are dozens of ways to prepare rice and beans, and the recipes could be altered by adding a simple gravy or squirrels, quail, or fish so it was a perfect meal for the struggling Robertson family.
You can be creative with this. Don't worry about doing it exactly the way it is written, try stuff, if you don't have an ingredient make it anyway. I make beans every time we make or buy a ham — the ham bone is the key. You will find hunks of that ham when it cooks off the bone that you never knew existed and they are delicious. NEVER throw ham bone away!
- 1 pound dry kidney Pinto beans
- 1/3 cup olive oil
- 1 green bell pepper, diced
- 1 large onion, diced
- 2 stalks celery, diced
- 2 tablespoons minced garlic
- 6 cups water
- a couple of slices of bacon, cut up
- ½ teaspoon cayenne pepper (less if you are feeding kids)
- 2 bay leaves (if you don't have it in your cabinet don't worry about it)
- a pinch of brown sugar
- 1 teaspoon Phil Robertson's Cajun Style Seasoning
- 1 tablespoon parsley flakes (again, don't sweat it if you don't have it)
- 1 pound Andouille sausage, sliced (Add more if you like sausage, or a different kind if this is too spicy.)
- Ham bone with as much ham left on it as you want (I buy one that is honey glazed, take the ham off for sandwiches, then use what's left for beans)
- 4 cups water
- 2 cups long grain white rice
- Louisiana Hot Sauce
- Rinse beans and transfer to a large pot with ham bone six cups of water. Make sure the water is covers all the beans.
- In a skillet, heat olive oil and cut up bacon over medium heat. Sauté onion, garlic, bell pepper, and celery for three to four minutes.
- Stir cooked vegetables into beans.
- Season with bay leaves, cayenne pepper, parsley, and Cajun Style Seasoning.
- Bring mixture to a boil and then reduce heat to medium and cook 4 to 6 hours, or until beans are soft and done. Simmer for 2 1/2 hours.
- Cut sausage into slices and brown in skillet on medium heat with a teaspoon of olive oil.
- Stir sausage into beans towards the end of cooking time and continue to simmer for thirty minutes.
- Add a pinch of brown sugar to taste.
- In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for twenty minutes. Serve beans over steamed white rice and add plenty of Louisiana Hot Sauce.
For more family recipes, visit our Kay's Recipes page.