Southern Easy Recipes
New Orleans Muscovy Duck
New Orleans Recipes
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creamy Pralines
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• Tripe
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• Tujague Boiled Beef
• Turtle Soup
• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• Beef Daube Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
Muscovy Duck or Goose Roast with Oyster Dressing
(Yields 1 Duck or Goose)
Ingredients:
4 dozen oysters
1 onion, minced
1-cup shallots, minced
¼ lb fat boiled ham, minced
Liver from fowl
Sprig each of thyme & sage
1 Tbsp garlic, minced
1 Tbsp parsley, minced
2 birdeye peppers
Salt & pepper
1 cup bread, chopped (soaked in milk and squeezed)
2 to 3 eggs
Directions:
Either of the above fowls when properly prepared is extremely tasty, but they must by all means be young and tender.
To get the best results in the preparation duck and geese should never be scalded to pick the feathers. They should be hand picked and allow about 20 to 25 minutes cooking for every pound. Stuff with an oyster dressing as follows:
Blanch 4 dozen oysters and chop well. Fry in butter one minced onion with a cupful of minced shallots. Mince well ¼ lb of fat boiled ham and liver from fowl, add to the above. Season with a sprig of thyme, sage, 1 Tablespoon of minced garlic and parsley, then add chopped oysters. Let fry well. Add 2 birdeye peppers or equivalent hot pepper, salt and pepper. Now insert a cupful of chopped bread that has been soaked in milk and squeezed. Let all fry thoroughly. Remove from fire to cool before beating in 2 or 3 eggs (according to size). Stuff fowl’s body and craw. Now sew both ends up, put into roasting pan, rubbing well with lard.
Pour in about one half-cup hot water. Basting often, about 10 minutes apart, will make the fowl juicy.
(Yields 1 Duck or Goose)
Ingredients:
4 dozen oysters
1 onion, minced
1-cup shallots, minced
¼ lb fat boiled ham, minced
Liver from fowl
Sprig each of thyme & sage
1 Tbsp garlic, minced
1 Tbsp parsley, minced
2 birdeye peppers
Salt & pepper
1 cup bread, chopped (soaked in milk and squeezed)
2 to 3 eggs
Directions:
Either of the above fowls when properly prepared is extremely tasty, but they must by all means be young and tender.
To get the best results in the preparation duck and geese should never be scalded to pick the feathers. They should be hand picked and allow about 20 to 25 minutes cooking for every pound. Stuff with an oyster dressing as follows:
Blanch 4 dozen oysters and chop well. Fry in butter one minced onion with a cupful of minced shallots. Mince well ¼ lb of fat boiled ham and liver from fowl, add to the above. Season with a sprig of thyme, sage, 1 Tablespoon of minced garlic and parsley, then add chopped oysters. Let fry well. Add 2 birdeye peppers or equivalent hot pepper, salt and pepper. Now insert a cupful of chopped bread that has been soaked in milk and squeezed. Let all fry thoroughly. Remove from fire to cool before beating in 2 or 3 eggs (according to size). Stuff fowl’s body and craw. Now sew both ends up, put into roasting pan, rubbing well with lard.
Pour in about one half-cup hot water. Basting often, about 10 minutes apart, will make the fowl juicy.
