Miss Kay's Duck Commander Kitchen (33 page)

3 large eggs

1 cup buttermilk

Peanut or canola oil, for frying

Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning (optional)

1. Cut the turkey tenders crosswise into
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-inch-wide strips. Salt and pepper the turkey strips and roll them in flour.

2. In a shallow bowl, whisk together the eggs and buttermilk.

3. Dip the turkey strips in the egg mixture to coat, then immediately roll them again in fresh flour. (This will make the crust stick to the meat, locking in moisture.)

4. Fill the deep-fryer with oil according to the manufacturer’s directions and heat it to 375°F.

5. Fry strips until golden brown, about 3 minutes.

6. Remove from the oil and drain on paper towels. Season with salt and pepper. If you like a spicier taste, sprinkle with Cajun seasoning immediately after cooking.

A Note from Miss Kay

With recipes like this one, there’s no need to wait for Thanksgiving to eat turkey. It’s easy to make and delicious!

Swamp-Seasoned Fried Duck

Meat mallet • Large deep cast-iron skillet

Skinless duck breast fillets (any number you have shot or been given)

All-purpose flour

Salt and black pepper

Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning

Milk

Vegetable oil, for frying

1. Soak wild duck breasts in fresh water for 3 days in the refrigerator, changing the water several times. (If using domestic duck, there’s no need to soak.) After 3 days, the meat should look gray instead of dark red.

2. With a meat mallet, pound the breasts to
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inch thick.

3. Season flour with salt, pepper, and Cajun seasoning. Dip the breasts in milk, then roll in the seasoned flour.

4. Fill the skillet about halfway with oil. Heat to about 350°F over medium heat. Add the duck and cook until golden brown on both sides, about 6 to 8 minutes per side. Drain on paper towels.

A Note from Phil

Say grace, serve, and enjoy!

Boiled Squirrel & Dumplings

This is the best way to cook older squirrel—the big ones.

Makes 8 servings • Large (10- to 14-quart) soup pot with a lid • Pastry blender (optional) • Rolling pin

Broth & Squirrel

1 large squirrel, skinned and cut in half (if you can’t get squirrel, use a large rabbit or large chicken)

Salt and black pepper

1 can (12 ounces) evaporated milk

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stick (4 tablespoons) butter

Dumplings

4 cups all-purpose flour, plus more for rolling

5 teaspoons baking powder

1 teaspoon salt

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teaspoon baking soda

3 tablespoons butter-flavored vegetable shortening (I use Crisco)

2 cups buttermilk

1. Make the broth and squirrel: In the soup pot, bring 10 cups of water to a boil. Add the squirrel and season generously with salt and pepper. Cover and simmer until tender enough to be pierced with a fork, about 1 hour.

2. Remove the squirrel from the broth and set aside. Add the milk and butter to the broth. Leave the broth to simmer while you make the dumplings.

3. Make the dumplings: In a large mixing bowl, sift together the flour, baking powder, salt, and baking soda. With a pastry blender or 2 knives scissor-fashion, cut in the shortening until the mixture resembles coarse crumbs. Add the buttermilk a little at a time, stirring until a soft dough forms, about like the consistency of biscuit dough. Divide the dough into 4 balls.

4. Sprinkle the counter with flour. Roll each ball of dough to
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- to
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-inch thick, adding more flour as needed to prevent it from sticking. Cut into large squares.

5. Return the broth to a boil. Make sure there is enough in the pot to fill at least half the pot. If not, add more water.

6. Drop the dumplings into the boiling broth a handful at a time. When they are all in, turn the heat to low, cover the pot, and simmer for 15 minutes.

7. Turn off the heat. Put the meat back in the pot and let it sit until hot again.

A Note from Miss Kay

You might not like squirrel or have access to squirrel, but you can use this dumpling recipe with chicken just as well. Boil your chicken or buy a precooked rotisserie chicken. Either way, it’s a dish your family will love.

Phil’s Duck Gumbo

Makes 10 to 15 servings • Large (10- to 14-quart) soup pot with a lid • Large (7- to 8-quart) cooking pot

4 wood ducks or 6 teal or 3 mallards; plucked, eviscerated, and cleaned, heads and feet removed

Salt and black pepper

3 bay leaves

2 cups peanut oil

2 cups all-purpose flour

3 white onions, chopped

3 green onions or scallions, chopped

3 celery stalks, chopped

6 garlic cloves, chopped

A handful of fresh parsley, chopped

Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning

1 package (24 ounces) hot pork sausage, diced nickel-size (we use Savoie’s)

1 package (24 ounces) andouille sausage, diced nickel-size

1 package (28 ounces) frozen whole okra

1. Place the ducks in the soup pot filled with water. Add the salt and pepper to taste, and the bay leaves. Bring to a boil, lower to a simmer, and cook until the ducks are tender but not falling apart, about 2 hours.

2. Remove the ducks from the broth and set aside. Reserve the broth (discard the bay leaves). When the ducks are cool enough to handle, skin them and remove the meat from the bones; discard the skin and bones.

3. While your ducks are cooking, in the large cooking pot, heat the oil over medium-low heat. Add the flour and cook, stirring frequently, until the roux is a dark chocolate color, 35 to 40 minutes.

4. Add the white and green onions, celery, garlic, and parsley to the roux. Add enough of the reserved broth to fill it just over half full, and bring it to a boil. Skim off any oil that rises to the surface.

5. Add the Cajun seasoning along with the hot pork sausage, andouille, and duck meat. Simmer 2 hours, then add the okra and simmer 1 hour longer or until all the meat is tender and the gumbo has thickened.

A Note from Phil

I would say the Duck Commander not having a duck gumbo recipe would be as strange as a cell phone in a duck blind. Duck gumbo takes a little work, but it’s worth it. Just follow it step by step, and you’ll do just fine.

Fried Deer Steak

Meat mallet • Large deep cast-iron skillet

Deer steaks

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cup buttermilk for every 1 pound deer steaks

1 large egg for every 1 pound deer steaks