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Smoked duck at NOLA

CDRFloppingham

By CDRFloppingham
in Cooking

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CDRFloppingham

CDRFloppingham

Posted
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Hi eGulleters and Happy New Year.

Last fall, we had a great smoked duck at NOLA. It was intensely smoky and very succulent which implied to me that it had been smoked for many hours at a very low temp or perhaps smoked, then finished with a moist cooking method.

I've been wanting to try to reproduce the dish but I didn't have a smoker.

Well, we got a stovetop smoker for Christmas.

I'm thinking about seasoning and smoking for maybe an hour followed by steaming it.

Depending on how it looks after that, it might need some roasting.

What do y'all think?

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tim

tim

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Posted

Hi,

I would assume that the duck is first steamed to set the skin and refrigerated for a few days. The duck would then be smoke roasted to finish.

Steaming after smoking would reduce the smoke flavor.

Tim

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