I have to admit, the only reason I smoke duck anymore is for the leftovers to make gumbo. :)
I slathered the duck (domestic) in butter, seasoned with coarse salt and cracked black pepper.
Into the BPS drum at 300F with some apple and olive wood...
Saved the drippings for the gumbo.
Had smoked duck for supper that night then made gumbo the next day.
deboned smoked duck meat..
started my roux..
while the gumbo simmered I made smoked duck skin cracklins
the smoked duck and sausage gumbo with duck skin cracklins....
I really liked the cracklin' addition this time. Will do it again.
Thanks for looking!