Warren Coco’s Smoked Duck 

• Whole plucked ducks
• Inject ducks with your favorite marinade
• Generously apply Cajun seasoning inside and outside of duck
• Smoke at a range of 280 - 300 degrees, until temperature reaches 300 degrees
  • Small ducks, like teal- cook approximately 1 hour and 15 minutes
  • Medium ducks, like wood ducks, widgeons, gadwalls, spoonbills, ringnecks- cook approximately 1 hour and 30 minutes
  • Large ducks, like canvasbacks and mallards- cook approximately 2 hours
• Make dipping sauce by combining together equal parts orange marmalade and horseradish to desired taste.
• Carve duck into bite-sized pieces and serve with dipping sauce.

* Warren Coco likes to serve this dish with a side of Uncle Ben’s Wild Rice and a special strawberry salad recipe given to him by his sister, Arlene Coco.   

Arlene Coco’s Strawberry Salad

• 2 Heads Romaine Lettuce
• 1 Cup of Pecans
• ½ Stick Unsalted Butter
• Cajun Seasoning
• 1 Pint Strawberries
• 1 Bottle of Fat Free Poppy Seed Dressing
  • Chop lettuce in to 1" pieces
  • Melt butter in saucepan
  • Add pecans and lightly dust with Cajun seasoning, sauté for 5-8 minutes
  • Chop strawberries
  • Add lettuce, strawberries and pecans to large bowl and mix
  • Put in fridge to chill with dressing
  • Serve in frozen bowls and add dressing