Duck Wraps

Ingredients

• Duck breast
• Fresh Jalapenos
• Shredded Cheddar Cheese
• Cream Cheese
• Thick sliced bacon
• Worcestershire 
• Salt 
• Pepper
• Crushed Garlic
• Olive-oil

Directions

1. Clean and pat down duck breast, then cut into slices, set to the side.
2. Marinate the duck strips in Worcestershire, red wine, Salt, and Pepper
3. Mix the cream cheese and shredded cheddar cheese.
4. Clean and wash fresh jalapenos, cut in half, clean out the jalapenos, keep half of the seeds.
5. Add the seeds to the cream cheese mixture.
6. Assemble, scoop the cream cheese and put in the cleaned out jalapenos, then add the duck strip on top of the cream cheese and jalapeno, and then wrap the bacon around.
7. Coat the wraps into olive-oil
8. You can bake these at 350 F for 35 minutes or grill them until ready.

Source — Louisiana Pickle
Prepared by Madelyn Carter
Louisiana Anthology

August 9, 2023

Sauce, Verte a la Venitienne

Ingredients

• Fish stock
• Glass of White Wine
• Handful of parsley 
• Handful of chives
• Two pickled gherkins
• Two teaspoons of capers
• four anchovies (boned)
• Melted butter

Directions

1. Use fish stock and glass of white wine to start the sauce.
2. pound in a mortar a handful of fresh parsley and blanched chives.
3. Finely chop two pickled gherkins.
4. Add two teaspoons of capers to the sauce.
5. pound the four anchovies into a pulp, and bind with the melted butter, then pass through a sieve then add to the sauce when almost done.
   

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn Carter
Louisiana Anthology
August 9, 2023

Wild Ducks (stewed)

Ingredients

• Wild Duck
• Carrots
• Onion
• Pepper
• Salt
• Flour
• Gravy - Made of Giblets, Neck, and Lean Veal
• Shallot
• Sweet Herbs
• Salt
• Pepper
• Cup of Rich Cream
• 1 beaten egg
• Tablespoon of Wine
• Half a lemon
  

Directions

1. Pluck, clean, wash, and wipe down the duck.
2. Put raw carrots and onions into a pan, then boil for ten minutes.
3. Lay the duck in very cold water, then cut up the duck
4. Season with salt, pepper, and flour, then fry to a light brown
5. Put in a sauce pan and cover with the gravy
6. Add a minced shallot, sweet herbs, salt and pepper, then cover and stew until tender
7. Take out the duck, skim and strain the gravy, return to the fire
8. Add a cup of rich cream with one beaten egg 
9. Thicken with browned flour
10. Add one tablespoon of wine and a juice of half a lemon, beaten in gradually, boil and pour over the cut up duck

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn Carter
Louisiana Anthology
August 9, 2023

Codfish a la Provencale

Ingredients

• Codfish
• Eschalottes
• Onion
• Parsley
• Olive-oil
• Butter
• Salt 
• Pepper
• Bread Crumbs

Directions

1. Boil and drain the Codfish
2. Grab a dish that can be set on fire
3. Slice the eschalottes, onion, and chop the parsley
4. Add olive-oil and a spoon full of butter to your pan
5. Lay the Codfish in the mixture of olive-oil and butter
6. Season the fish with salt and pepper
7. Cover the pan with bread crumbs
8. Then bake with with fire, above the pan and below it.

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn D. Carter
Louisiana Anthology

August 8, 2023