Kay Robertson Bio, Age, Phil Robertson, Cookbook, Weight Loss

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Kay Robertson Biography

Kay Robertson better known as Miss Kay is an American television personality known for her appearances on the A&E reality series Duck Dynasty.

She is the wife of entrepreneur and Duck Dynasty co-star Phil Robertson, and mother of Duck Dynasty personality and current Duck Commander CEO Willie Robertson.

While attending high school, Kasy was a cheerleader and a debunate.

Kay Robertson Age | Miss Kay Robertson Age

Miss Kay was born Marsha Kay Carroway on 21 December, 1950 in West Monroe, Lousiana, U.S. She is 68 years old as of 2018.

Phil and Kay Robertson

Miss Kay and Phil Robertson began dating in 1964 and married two years later. Some sources also claim that she was 16 at the time of her marriage, others indicate she was 17 when she gave birth to her first child, Alan. Kay and Robertson have four children; Marshal Alan Robertson, Jason Silas Robertson, Willie Jess Robertson, and Jules Jeptha Robertson. She also has sixteen grandchildren and several great-grandchildren.

Kay Robertson Photo

Kay Robertson Cookbook | Mrs Kay Robertson Cookbook

Kay has a passion in cooking and has authored several cookbooks including: Miss Kay’s Duck Commander Kitchen: Faith, Family, and Food–Bringing Our Home to Your Table.

Kay Robertson Weight Loss

Some sources say that Robertson shed some weight during the second season of Duck Dynasty.

Kay Robertson Death

Miss Kay is still alive.

Miss Kay Robertson Recipes | Kay Robertson Recipes

Some of Miss Kay’s recipes include;

Bacon and Jalapeño Wrapped Dove

Ingredients

1 jar of whole jalapeño’s

1 package of bacon

1 box of tooth picks

a bunch of dove breasts

COOK – MARINADE

Instructions

Cut your whole jalapeños into halves or fourths depending on how spicy you want your meat to be.

Cut your bacon strips into halves.

Place one strip of jalapeño on the back of the breast bone of your dove, and wrap a piece of bacon around it. And if spice isn’t your thing, bell peppers and onions can be substituted for the jalapeno.

Fasten your jalapeño and bacon to the dove breast with a tooth pick.

Repeat this process for however many dove you have on hand.

Once you have finished preparing your meat, drench your dove in the Mallard Marinade.

Now you are ready for the Grill. This dish goes great with Mexican rice. Enjoy!

 

Baked Duck

Ingredients

3-4 large ducks (Mallards) or 6 small ducks (Teal)

olive oil

salt, black pepper

flour, Cajun sausage

1 large onion

4-5 cloves of garlic

2-3 oranges

Phil Robertson’s Cajun Seasoning

1/2 tsp. Basil

1/2 tsp. Thyme

1 tsp Parsley

1-1/2 cup Red or White wine,

Rice

COOK – RUB

Instructions

Coat ducks with olive oil, sprinkle with Phil Robertson’s Rub, salt and black pepper, then roll them in flour.

Brown ducks on medium heat, turning until outside of ducks is brown, then turn fire to low.

Cut up 3 links of Cajun Sausage, chop onion, garlic, and peel and quarter oranges (remove seeds). Put all this on top of ducks, then add basil, thyme, parsley, Phil Robertson’s seasoning and wine.

Cover and cook on 300 degrees for 2 hrs. and 25 minutes

Remove from oven and scoop out ducks and veggies onto platter.

Set pan with drippings on the stove and add 3/4 cup of flour on low to medium heat. Stir for about 20 minutes slowly adding about a mason jar full of water to reach a good gravy consistency, check to see if you need to add more seasoning.

While the gravy is cooking, cook some rice to go with it and you have a complete meal.

Boiled Squirrels and Dumplings

Ingredients

4 cups of all purpose flour

¾ tsp baking soda

5 tsp. baking powder

1 tsp salt

2 cups of Buttermilk

3 tbsp. butter Crisco

1 big, old squirrel

Instructions

Squirrel

Skin the squirrel then cut in half

Boil in water seasoned generously with salt and pepper for about 15 minutes.

Touch with fork to make sure it is tender.  Then take out  squirrel from the broth and add a large can of evaporated milk and ½ stick of butter.  Allow to simmer while making your dumplings.

Dumplings

Sift all dry ingredients

Add Crisco and mix with a pastry blender.

Add buttermilk a little at a time stirring the mixture until a soft ball forms (like the consistency of biscuit dough).

Lay out wax paper or a pastry sheet and sprinkle with flour.

Make dough into four balls and roll each ball out thin. If dough is too sticky add more flour. Cut into squares with a knife.

Bring squirrel broth and pet milk to a boil. Make sure there is enough in the pot to fill at least half the pot.  If there is not, add more water.

Drop dumplings into boiling broth a handful at a time.  When they are all in, turn down heat to low, put lid on the pot and let simmer for 15 minutes.

Get out a bowl, add some dumplings and squirrel and enjoy!

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