Ducks
Fried Wild Duck recipe
How to turn wild ducks into fried duck fingers or strips. […]
Recipes
Recipes
‘Towing the line’ in the kitchen
Slidell cooks are masters of the unexpected Colleen and Christian Orfanello do have day jobs. They own Sea Tow New Orleans, essentially a wrecker service on the water. “When you run out of gas in […]
Featured
Seafood recipes from a master in the kitchen
Here are recipes for Seafood Stew and Broiled Fish. […]
Featured
Waterfowl dishes for your holiday table
Barbecued Duck Ducks and geese have to be the most difficult of all game animals to cook. They have a reputation for being strong and gamey — almost “livery” in taste. On top of that, […]
Freshwater Fishing
Turtle Sauce Piquant recipe
Turtle soup is considered one of the great classical Creole dishes of yore in New Orleans. Most Louisianan’s who try it today wonder what all the fuss is about. If they find a piece of turtle in it, it’s seldom larger than a match head and the soup tastes more of sherry wine than turtle.
Country folks cook turtle differently. They put turtle meat in their pots — lots of it and they put the wine in the cook instead of the pot. Turtle is cooked lots of ways: it’s smothered; it’s pot fried; it’s stewed; and probably best of all they make sauce piquant with it.
Sidebars
Cooking the kill
Hunting ducks is fun. Cooking them is a lot tougher. Waterfowl are easily the most difficult of all wild game to cook. Rolling marinated boneless breasts in bacon and grilling them has claimed the loyalty of a lot of duck hunters, but unless a duck cook has a good recipe for whole birds his culinary arsenal is incomplete. […]
Sidebars
Game recipe: Bacon-wrapped grilled goose breast
If the thought of bacon and cream cheese together has you salivating, you’ll love this recipe for Bacon-wrapped grilled goose breast. […]
Recipes
Quackers on the barbie
Ducks and geese have to be the most difficult of all game animals to cook. They have a reputation for being strong and gamey — almost “livery” in taste.