It’s December–duck!

If you wonder why Louisiana duck hunters traipse out into the icy, muddy marshes each fall in search of their prized ducks, you needn’t look further than the tables at many of our local restaurants to find out just what all the fuss is about. In the hands of skilled hands in the kitchen, heady duck meat, crispy duck skin and even decadent duck fat can create sublime, memorable dishes. “Duck is for the diner looking for a stronger flavor than chicken, and who appreciates the way in which a game is prepared,” says David Reyes, executive chef of The Mansion Restaurant at Nottoway Plantation. “With its distinctive flavor and when paired with the right ingredients—usually something sweet to offset the strong flavor of the duck—it’s the closest thing to meat that’s not.” For more on delicious duck dishes in Baton Rouge from Stroube’s to Brandt’s Maisonette, read the whole story by clicking here.—Tom Guarisco (Photo by David Gallent)