When most folks think of the Duck Commander, they think about all of the quality calls made by the Robertson family as well they should. After all, Duck Commander calls are as legendary as their makers. But fans of the Duck Commander will also find a wealth of great tasting recipes on the Duck Commander site, all brought to you courtesy of Kay Robertson, wife of famed Duck Dynasty star, Phil Robertson.
Ask Miss Kay, as she is affectionately known to her family and the millions of viewers who watch Duck Dynasty, about her earliest memories and she’ll certainly mention the times she spent in the kitchen at her grandmother’s side. One of her most vivid recollections was when her grandmother used a whiskey bottle as a rolling pin to make biscuits and pie crusts.
“They didn’t drink alcohol, so I have no idea where that bottle came from, but that’s what she used,” recalls Miss Kay.
She doesn’t use a bottle to roll dough anymore, but Miss Kay still makes biscuits and pies, her favorite things to cook. Those and scores of other recipes she perfected can be found in her two cookbooks. The first, “Miss Kay’s Duck Commander Kitchen,” was published in 2013. Her newest book, titled “Celebrating Family and Friends: Recipes for Every Month of the Year,” came out in 2015. The recipes are easy enough that anyone can follow the directions, which Miss Kay says are a reflection of her own upbringing.
“I’m a simple girl,” says Miss Kay. “I learned a long time ago you can make good food without using a whole bunch of fancy ingredients.”
Here are some of Miss Kay’s favorite recipes – just in time for Labor Day weekend. Just remember, instead of using a dinner bell to call in the family for these scrumptious meals, be sure to use a 1972 Bocote wood duck call.
Jay’s Duck Wraps Recipe
These duck wraps are made with honey and jalapeños, making this appetizer both sweet and spicy.
- 8 to 12 duck breasts
- 1 (8-ounce) package cream cheese
- Sliced jalapeños
- Duck Commander seasoning rub
1. Soak duck breasts in brine overnight.
2. Slice through the side of each duck breast lengthwise, taking care not to cut all the way through.
3. Stuff each duck breast with cream cheese and a jalapeño slice.
4. Coat each duck breast with Duck Commander seasoning rub and wrap with one piece of bacon. Secure with a toothpick.
5. Cook on grill until bacon is crisp and cream cheese starts to ooze out.
6. Drizzle honey over each duck breast and cook for an additional 1 to 2 minutes until meat is medium-rare. Serve and enjoy.
Homemade Mac & Cheese Recipe
Miss Kay delivers this creamy and delicious Homemade Mac & Cheese Recipe.
- 1 (16-ounce) package large elbow macaroni
- 9 tablespoons butter
- Salt and black pepper, to taste
- 9 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
1. Preheat an oven to 350 degrees. While the oven is preheating, begin cooking the macaroni according to package directions.
2. While the macaroni is boiling, melt the butter in the saucepan on medium heat. Add salt, pepper and flour, stirring continuously. When thoroughly combined, slowly stir in the milk. Stir until it thickens, then turn off the heat.
3. Drain the macaroni and pour into the casserole dish. Cover with sauce. Add 1 cup of the cheese and mix all together. Sprinkle the remaining cheese on top.
4. Bake until the cheese has melted and the macaroni is hot.
Banana Pudding Recipe
This Banana Pudding Recipe topped with vanilla wafers is the perfect dessert to serve at your next party.
- 2 (4-ounce) sticks butter, melted
- 2 cups sugar
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- 1 (12-ounce) can evaporated milk
- ¾ cup whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 40 vanilla wafer cookies
- 3 bananas
- Lemon juice
- Whipped topping (optional)
1. In the top of a double boiler over simmering water, melt the butter. Whisk in the sugar, flour and salt. Add the milks and stir continuously until the mixture thickens. This may take 30 to 40 minutes.
2. Once it’s thickened, stir a little bit of the mixture into the egg yolks. This will temper the yolks and keep them from cooking too fast. Stir the tempered egg yolks into the mixture in the double boiler and cook, stirring until when you pull out the spoon, the mixture does not drip.
3. Remove the top from the double boiler. Stir in the vanilla.
4. Spread a little of the pudding in the bottom of the casserole. Top with the vanilla wafers. Slice the bananas in rounds, dip them lightly in lemon juice to preserve their freshness, and place on the wafers. Pour the remaining pudding on top. If you like, add more vanilla wafers to the top of the pudding and add spoonfuls of whipped topping.
5. To be really fancy, layer the pudding, bananas and vanilla wafers in nice drinking glasses and add a little whipped topping.
Willie’s Armadillo Eggs Recipe
Willie Robertson gives you his own take on jalapeño poppers.
- 6 to 8 large jalapeño peppers, cut in half lengthwise, seeds and ribs removed
- 1 (8-ounce) package cream cheese, softened
- 2 pounds breakfast sausage, formed into 12 to 16 patties
- 1 pound bacon, sliced thin
- 1 (4-ounce) stick butter, melted
1. Turn grill on to medium heat or preheat oven to 400 degrees.
2. Fill each jalapeño half with cream cheese. Mold sausage around each jalapeño half, making sure to cover the entire jalapeño. Wrap each “armadillo egg” with a slice of bacon.
3. If grilling, cook the eggs on an open grill until the sausage is cooked through and the bacon is crispy. If using an oven, bake for 15-20 minutes and then broil until the bacon is crispy.
4. Remove the eggs from the grill or oven and cover with melted butter.
Grilled Ribeye Recipe
Add another Robertson twist to your Labor Day grilling and try this tasty grilled ribeye recipe. Watch Al Robertson's son-in-law, Jay Stone, grill it up.
- 1 whole ribeye
1. Take the whole ribeye and make cuts a quarter-inch deep in the shape of a checkerboard. Do this to both sides of the ribeye.
2. Once the ribeye has been cut, season the ribeye all over. Apply liberally.
3. Begin cooking the ribeye by searing on the grill. Sear the fat side first over the flame for one minute. Make sure it has been charred. Once it is, flip it over and repeat.
4. Once a solid char has been formed, move the ribeye over indirect heat. Close the lid and let cook for 2 and a half hours. Once ready, the ribeye should be medium-well on the outside and medium-rare on the inside.