Chef Nathan Duensing puts a new twist on everyone’s favorite waterfowl-based appetizer, a duck popper perfect for any table.
For those who’ve only had boudin in grilled sausage form, Chef Jean-Paul Bourgeois has a revelation ready to share. Patties cooked on a griddle and paired with drop biscuits and pickled jalapeños create a crowd favorite every time.
Chef Jean-Paul Bourgeois translates the French dish Coq Au Vin, rooster with wine, one step further and exchanges chicken for venison, creating an impressive dish anyone will be happy to make.
It's our 2nd recipe involving wild boar belly, from the Craig Verhage aka the BBQ Ninja!
2 Comments