Smoked Duck

I love smoked duck but lately I've been smoking it for gumbo. It's one of my favorites. I keep the seasoning simple and just rub the duck with butter then season with coarse salt and cracked black pepper.

Into the BPS drum at 325F...
Saving the drippings for the gumbo.



I remove it when the juices run clear.



Supper on the first night..




Then I remove the meat from the duck, save the skin for cracklins and make smoked duck stock with the rest.

making stock..


the smoked duck meat...



making smoked duck skin cracklins..



starting the roux...



Simmering with Andouille sausage and duck meat.



The smoked duck and Andouille sausage gumbo with smoked duck skin cracklins..





I really like this stuff. The smoked duck skin cracklins take it over the top.
It's a nice comfort food meal.


Thanks for looking!

Wow that's nice! Looks like it would be good on a cold day.

Thanks Chili Head!

Wow Jeanie!! Beautiful picture spread and just a phenomenal looking pair of meals!

I dream of Jeanie...What great stuff Darlin!

Love it, Great cooks. I love to do stuff like that!! I need to smoke a duck!

Thank you Scooter, BP and Hamilton!

Born and raised in New Orleans. Your Gumbo looks great.So does the duck. Have made smoked turkey and andouille gumbo but not duck. I cant wait to try it.

If you like some kick to your gumbo this stuff does the trick. I love a lot of heat. I only need 2 drops of this voodoo sauce to one bowl of gumbo. Sorry do not know how to make pic. larger.