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
8-12 duck breasts
8 oz. package cream cheese
Duck Commander seasoning rub
Soak duck breasts in brine overnight.
Slice through the side of each breast lengthwise, taking care not to cut all the way through.
Stuff each breast with cream cheese and a jalapeno slice.
Coat each breast with rub and wrap with one piece of bacon. Secure with a toothpick.
Cook on grill until bacon is crisp and cream cheese starts to ooze out.
Drizzle honey over each breast and cook for an additional 1 to 2 minutes until meat is medium-rare.
Homemade Mac & Cheese
1 package (1 pound) large elbow macaroni
1 stick plus 1 tablespoon (9 tablespoons) butter
Salt and black pepper
9 tablespoons all-purpose flour
3 cups milk
2 cups shredded cheddar cheese
Heat the oven to 350oF. Cook the macaroni according to package directions.
While the macaroni is boiling, melt the butter in the saucepan on medium heat. Add salt and pepper and the flour, stirring continuously. When thoroughly combined, slowly stir in the milk. Stir until it thickens, then turn off the heat.
Drain the macaroni and pour into the casserole dish. Cover with sauce. Add 1. cups of the cheese and mix all together. Sprinkle the remaining cheese on top.
Bake until the cheese has melted and the macaroni is hot.
2 sticks (. pound) butter, melted
2 cups sugar
⅔ cup all-purpose flour
1 teaspoon salt
1 can (12 ounces) evaporated milk (I use Pet)
3/4 cup whole milk
6 large egg yolks
1 teaspoon vanilla extract
40 vanilla wafer cookies
Whipped topping (optional)
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.
Once it’s thickened, stir a little 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.
Remove the top from the double boiler. Stir in the vanilla.
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.
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
6 to 8 large jalapeno peppers, cut in half lengthwise, seeds and ribs removed
1 package (8 ounces) cream cheese, softened
2 pounds of breakfast sausage, formed into 12 to 16 patties
1 pound bacon, sliced thin
1 stick (1/4 pound) butter, melted
If you’re using a grill, heat it to medium. If not, heat the oven to 400°F. Fill each jalapeno half with cream cheese. Mold sausage around each jalapeno half, making sure to cover the entire jalapeno. Wrap each “armadillo egg” with a slice of bacon. Cook the eggs on an open grill until the sausage is cooked through and the bacon is crispy.
If you don’t have an outdoor grill, bake in the oven for 15 to 20 minutes, then broil until the bacon is crispy. Remove the eggs from the grill or oven and cover with melted butter.
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:
For more recipes from Miss Kay, check out her book Miss Kay’s Duck Commander Cookbook, or her newest book Celebrating Family and Friends: Recipes for Every Month of the Year.