Smoked Duck and Strawberry Salad

By Warren Coco, Owner and Founder of GO-DEVIL Manufacturing-Louisiana and member of Vanishing Paradise’s Sporting Council

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