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.
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