Rice Stuffed Cornish Hens

One of our customer’s favorite meals here at the lodge is Tina Guidry’s Cornish hens. What could be better a whole Cornish Hen roasted to perfection with asparagus, mashed potatoes and her famous bread pudding for dessert. Come get you some.

Rice Stuffed Cornish Hens

  • 3/4 cup onion, chopped

  • 3/4 cup celery, chopped

  • 1/2 cup butter, divided

  • 3 cups rice, cooked

  • 3/4 cup raisins

  • 1/3 cup walnuts, chopped

  • 3 tablespoons honey

  • 2 tablespoons lemon juice

  • 3/4 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 6 Cornish game hens

Preheat oven to 375 F. In a skillet, saute onion and celery in 3 tablespoons butter until tender; remove from heat. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Mix well. Stuff hens. Place on a rack in a large shallow baking pan. Soften remaining butter. Rub over skins. Bake uncovered 1 hour or until the juices run clear.



Paty’s Wild Duck or Goose Breasts


2 oz. Seagram 7
water, to taste


2 (10 1/2 oz. each) cans onion soup
1/2 cup butter
1 cup ketchup
2 green peppers, chopped small
6 cloves garlic, chopped small
8 drops Tabasco
1/2 teaspoon salt
1/2 teaspoon pepper
16 duck breasts (skinned). Note that breasts of large ducks can be cut in half and count as 2 breasts.
1 strip of bacon for each breast


Combine preparation and drink while preparing ducks. Replenish as necessary. Combine sauce ingredients in a heavy sauce pot. Bring to a boil, reduce heat, and simmer for about 15 minutes, stirring often. Remove from burner and let cool. Rap each breast with a piece of quality bacon and secure with a toothpick. After sauce has cooled, cover duck breasts with about 1/2 of sauce and marinate in refrigerator for 24 hours. Refrigerate remaining sauce to reheat and serve with cooked ducks. Duck breasts can be cooked on gas or charcoal grill. Cook ducks 3-4 minutes on each side over high heat. Flames should be allowed to engulf ducks for a period of time to fully cook bacon. Discard used marinade sauce. Serve covered with remaining heated duck sauce.

Wild Duck Port Wine-Roasted


4 Teal or 2 Mallards

Stuffing as desired (optional)

Fresh Mushrooms – 10 to 15 depending on how much you like them – sliced.

Campbell’s Golden Mushroom soup – 2 cans

Port Wine – Tawny or Ruby Port

Wild Rice or any other type of rice


Sauce – Put the 2 cans of Golden Mushroom soup into a large mixing bowl.

Take an empty soup can and put two cans of port into the mixing bowl so you have equal amounts of port and soup. Mix all together.

Clean and wipe out ducks. – Put about a cup or two of the sauce into the bottom of a roasting pan (I usually spray with Pam first).

Add the ducks to the roasting pan and pour a little sauce over the top of the ducks. Add spices as needed. (I usually put one tablespoon of sauce into the cavity of each duck to get some of the sauce inside).

Put in a pre-heated oven, uncovered, at 475 degrees for 45 minutes to an hour.

Turn heat down to 275 and put on the lid. Add enough sauce to just cover skin of ducks. Do not use all the sauce now.

Every 30 minutes or so check and add sauce as needed as it will cook down. Poke the ducks to check tenderness.

After 2 hours add mushrooms and cover them with the sauce. (You should be about one hour from completion).

Do this for a total of about 2 to 3 hours and check. Take cover off if you wish them to be more brown on the outside.

Cook rice while ducks are roasting, so all are done at same time.

Take ducks out and the mushroom sauce should be cooked down enough to be thick as gravy. If it’s too thick, thin with a little water and port, as needed. Cook some more.

Rice, Duck and Sauce are ready. You are ready to have a great meal.

PS – My son does this recipe but likes to use Orange Juice and Orange Curacao liquor (equal parts)



leaned breast of ducks
2-3 slices of jalapenos per duck breast
Bacon slices, uncooked
Hackberry Rod & Gun seasoning
Special marinating Lud sauce


Marinate duck breasts in LUD sauce for at least 3 hours prior to assembly. After marinating fold each duck breast in half then place 2-3 small slices of jalapeno in each breast. Wrap with slice of bacon and stick a toothpick though to hold the bacon in place. Sprinkle with HR&G special seasoning and place on pre-heated pit. These are best when slightly pink in the middle. DO NOT OVERCOOK.

Hackberry Rod & Gun Seasoning and Lud marinating sauce available on line at www.hackberryrodandgun.com or here at the lodge. Call us toll free at 1.888.3762.3391

You gotta get the ducks yourself!.

Cajun Chicken Alfredo


Kosher salt

Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)

Any good Blackening Spice Rub – McCormick makes a good one

2 tablespoons olive oil

3 tablespoons minced garlic

1/4 cup dry white wine

3 cups heavy cream

1 cup roughly chopped marinated sun-dried tomatoes

1 pound fettuccine

3/4 cup grated Parmesan

1 teaspoon fine sea salt

1 teaspoon freshly ground black pepper

1/2 cup thinly sliced green onion, for garnish

Blackening Spice Rub:

1 tablespoon granulated garlic

1 tablespoon freshly cracked black pepper

1/2 tablespoon salt

2 teaspoons ground cumin

2 teaspoons granulated onion

1 teaspoon cayenne pepper

1 teaspoon Italian seasoning

1 teaspoon paprika

1/2 teaspoon chili powder


Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove from the oven and slice the chicken into strips on the bias. In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.

Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.

When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.

To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.