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Mar 8, 2003 01:05 PM

Didee's Duck recipe

  • m

As referenced in the thread below, does anyone have the recipe for the duck at the original Didee's in Baton Rouge?

Many thanks!

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  1. You can find this information in The Advocate, Thursday, Dec. 16, 2004 Page 9F Baton Rouge, LA

    13 Replies
    1. re: jessejarreau

      Yes, this is the recipe I was trying to find...I clipped it, and it is certainly stuck inside one of my many cookbooks.

      1. re: Hungry Celeste


        What years did you work at the Tiger Bend DiDee's restaurant? I am working on the history of the DiDee's Duck and wanted to know when the restaurant opened and when it closed. Thanks!

        Ed Craig

      2. re: jessejarreau

        Hi, I just read the Advocate recipe, and looked at the one Herman Perrodin used when on the The John Folse show. As somone that worked in the Tiger Bend resturant for 4 years, I can tell you with complete certainty that neither of these recipes is accurate. The spices were different (i.e. NO poultry seasoning or pickling spice). The spice used was a kitchen blend I watched Mark, the head cook at that version of Didee's, and on occasion Herman, mix up many, many times. Also, the galze was altered quite a bit from what I saw prepared. Im assuming Herman wanted to keep the family recipe to himself- hell that recipe has kept his family fed for a over hundred years. Also absent from the recipes was the fact that the ducks were marinated overnight in a mix of fruit juice and the kitchen spice mix minus most of the salt used when roasting. After marinating, neck and cavity fat was trimmed, ducks were rubbed inside and out with liberal amounts of the spice mix, and then were slow roasted- the times in the ovens for both of these recipes were way way too short from my recollection. Ducks went in the oven early on sunday, around 10 AM, then roasting for most of the day on low heat. One thing I was told was critical to the flavor and texture of Didee's duck was the slow roasting, regular basting with pan drippings, and repeatedly pricking the skin at spots where the fat had begun to melt. Once the slow roasting was complete, ducks were allowed to cool, cut into quarters or halves, and placed in a shallow pan. Drippings minus most of the fat were then poured over the ducks and they went into the cooler til use. Typically a pan was returned to a steam table on low heat around 10 AM before the resturant opened and simmered til an order was placed. This added hours more cooking time. The mix of roasting and low simmering removed absolutely all of the fat. Many resturants peel off the fat, and this leads to a less crispy skin- yuck! Duck that had been simmering was then placed on a broiling pan and glazed with a plum, apricot, and cherry glaze or not depending on the order, and broiled at high heat for a few minutes to get that skin just perfectly crispy. I know the recipe for the marinade and spice mix. Many substitutions can be made to get a similar flavor, but if you're willing to sell your mama, Ill share it-maybe! Ill ask Herman's son Charles if it would get anyone angry first though. Ducks at the resturant were served with a duck giblet dirty rice-the Folse version of the recipe is OK- and a spiced pear with toasted coconut drizzled over the top.

        1. re: clebla

          more importantly, i don't care to cook it but is this a duck dish like the one at Brigsten's ???

          also, here's a very studpid quest, but here goes anyways: is Didee's still around? or place that serves that style of duck??? i'm under the impression that it closed yrs ago.

          1. re: kevin

            Didee's is currently closed, but not "for years" and, depending on Perrodin family members it is apt to open again anytime (family resturants have after all been open since the late 18 hundreds). No, Brigtsens duck doesnt come close, not at all! I ate Didees duck for lunch and dinner for most of 4 years and have eaten Brigtsens duck on at least 10 occasions. The all day slow roasting with steam table, then broiler treatment caused the most crispy skin Ive encountered with duckling. The glaze on the royal duck was nothing unusua, however. What made Didees duck special was the tenderness of the meat rendered totally fatless and the texture of the skin. See asian recipes where duck is first boiled, then fire roasted, and finally baked to appreciate the effect such slow treatments have on the final texture and flavor of duck.

            1. re: clebla

              oh, man, excuse the french but that sounds fucking awesome.

              hopefully they'll open again, where were they located in the French Quarter or Uptown, or Treme, or somewhere else? thanks for the update.

              1. re: kevin

                Hello, The four years you ate lunch and dinner with Didee, was it at the Tiger Bend location, or one of the others?

                Thanks, Ed Craig

              2. re: clebla

                Please, please may I have this recipe. Many years ago, I had the plum duck at Didee's when it was located off Government street in a fairly rough neighborhood. They had a guest book on the table that went back to the early 60's. Betty Davis and Joan Crawford had eaten at Didee's while making "Hush, Hush, Sweet Charlotte". It was one of the most memorable meals of my life! I will be happy to send you my mother! lol

                1. re: clebla

                  Help!!! I used to eat at Didee's in Opelousas & loved the duck. I'm trying desperately to find the authentic recipe for the duck, especially the spices used in the rub --- any help GREATLY appreciated.

                  1. re: clebla

                    I realize that your post is old, but I would love to have the recipe! Please share!

                    1. re: jhollgrl

                      Is Didee's still around ?

                      anyone happen to have an old liink to a restaurant review of it if it ain't around no mores ?


                      1. re: kevin

                        I found this link to a recipe. I've never had Didee's Duck but I thought I would try to help ya out!

                2. I am from Baton Rouge and consider myself an eater but I have never been to or heard of Didee's. Can someone fill me in?

                  5 Replies
                  1. re: frankiii

                    Didee's is long gone, as is Herman. The restaurant was a a room of ten fifty-year olds you'll have a half-dozen rememberences of different locations.

                    I have a friend who has the recipe that Herman showed him BUT I hasten to add that Herman apparently liked to confuse people about it. The Advocate recipe is not the one my friend has...I'll ask him about it sometime soon.

                    reminds me of a recipe I learned when I was a boy, duck hunting near the Sabine Wildlife Refuge. It was called "Duck-a-Cola" and was a variation on Duck a l'Orange: it used Coca-Cola as the glaze. It cannot be made today, though, unless you get kosher Coke. That stuff they make with corn syrup just won't do the trick.

                    1. re: hazelhurst

                      it's not that hard to get kosher coke, just wait for Passover to roll around.

                      or just get the mexican cokes in the bottle, those are also made with real can sugar usually rather than the saccharine high fructose cane sugar.

                      1. re: kevin

                        I akways put an order in with Kosher Cajun Deli but this year they never called me when the stuff was in. last year I accidentally got a "diet" kosher coke (I thought they were just using those cans due to demand)> It was not the real Deal and was so bad I threw out the six packs.

                        1. re: hazelhurst

                          In post-K NOLA, it's pretty easy to get mexican imported cokes w/real cane sugar!

                      2. re: hazelhurst

                        Many, many years ago I worked for an alternative newsweekly paper in Baton Rouge called GrisGris. Our editor, John Maginnis, interviewed Herman Perrodin and the subject of that duck recipe naturally came up. Herman agreed to reveal his recipe for publication and carefully recounted many lengthy steps to preparing the duck, as Maginnis furiously scribbled. Finally, Herman seemed to be done. But then, he leaned forward and said, "But there's one more step, and it's the most essential one." "What is it?" Maginnis asked, certain he was about to find out THE secret. Herman leaned back, paused a moment, and said, "Right before I serve it -- I stick my thumb in it!"

                    2. Did you ever receive the Didee's Duck recipe? I ate it when I was 15 years old attending a convention in B.R. That was 48 years ago and I still remember every bite. I have searched for the recipe for years but being young and inexperienced "foodie" at that time, I thought I was looking for a chicken recipe. I hope you were successful and are willing to share.



                      4 Replies
                      1. re: GilesG

                        Alas, I have not :( That is a secret recipe that does not need to disappear! I just sent another request for it to Clebia. I really hope I get a response. If I do, I will send it to you!

                        1. re: jhollgrl

                          Thanks, I hope you are successful and I look forward to hearing from you.


                          1. re: jhollgrl

                            Just found the "" article re: Didee's Duck. I will try this because Judge Reggie was a big "foodie" and cohort of Ex-Gov. Edwin Edwards. I'll let you know how it turns out.

                            1. re: GilesG

                              Just found this one also. Thought I would share. Hmm...

                              Didee’s Duck

                              Serves 4 to 6. This recipe is from the late Herman Perrodin (former owner of Didee's and grandson of Charles Adrian "Didee" Lastrapes)

                              1 (4 1/2- to 4 3/4-lb.) duckling
                              3 cups hot water
                              1 tsp. pickling spice
                              1 tbl. parsley
                              3 tsps. salt
                              1 tsp. ground black pepper
                              1 tsp. red pepper
                              1 tsp. poultry seasoning
                              1 1/2 cups apricot nectar
                              2 tsps. soy sauce
                              1 tsp. anise
                              1 tsp. onion powder
                              1 tsp. garlic powder
                              1 tbl. honey
                              1 tsp. grated orange peel
                              1 tbl. arrowroot
                              1/2 cup water
                              1 oz. orange curaçao or Grand Marnier

                              1. Thaw duck according to package directions. Wash duck thoroughly and cut off excess skin at neck. Cut off wing tips. Remove excess fat from cavity.

                              2. Place heart, gizzard, liver and neck in a small saucepan. Add hot water, pickling spice and parsley. Bring to a boil, cover, reduce heat and simmer while duck is roasting.

                              3. Prick duck in breast and back with tines of a fork.

                              4. In small bowl, mix salt, black pepper, red pepper and poultry seasoning. Rub inside of cavity, breast and back with seasoning mixture.

                              5. Place duck on rack in open roasting pan and bake in 400-degree oven for 45 minutes. Drain off fat, then reduce temperature to 350 degrees and continue to bake.

                              6. Mix together apricot nectar, soy sauce, anise, onion powder, garlic powder and honey. Baste duck frequently with the mixture and continue roasting for about 2 hours, until duck is tender and well glazed.

                              7. Pour off excess fat from drippings and add remaining basting sauce to the drippings along with 2 cups of stock from giblets. Simmer for 5 or 6 minutes until browned drippings in pan are dissolved in stock. Stir in orange peel.

                        2. Didn't bud trillin speak lovingly about this joint ?????

                          2 Replies
                            1. re: jhollgrl

                              Nice article. I first moved to Baton Rouge in 1976 and well remember the original Didee's operated by Herman Perrodin on 14th Street just off North Blvd., a pretty sketchy area and site of the 1972 riots in which two cops were killed. It was a tiny place with perhaps ten tables and no liquor license. The Perrodin family cooked it and served it and Mr. Perrodin circulated in the dining room, often sitting down and sharing a glass of wine with his guests. It was truly sui generis and I was sorry to see it close.

                              He opened another place in the 80s under the Perkins Rd. overpass that was larger and more upscale but it never captured the intimacy of the original restaurant.