Warren Coco’s Smoked Duck and Strawberry Salad recipe

Try these delicious recipes from Warren Coco and his sister, Arlene. Warren Coco is the owner and founder of GO-DEVIL Manufacturing in Louisiana as well as a member of Vanishing Paradise’s Sporting Council.


– Whole plucked ducks
– Favorite marinade
– Cajun seasoning
– Orange marmalade
– Horseradish

1. Inject ducks with marinade and generously apply the Cajun seasoning inside and outside of duck.

2. 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

3. Make dipping sauce by combining together equal parts orange marmalade and horseradish to desired taste.

4. Carve duck into bite-sized pieces and serve with dipping sauce.

Serve with a side of Uncle Ben’s Wild Rice and the strawberry salad recipe given to him by his sister, Arlene Coco.


– 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

1. Chop lettuce in to 1″ pieces.

2. Melt butter in saucepan.

3. Add pecans and lightly dust with Cajun seasoning, sauté for 5-8 minutes

4. Chop strawberries

5. Add lettuce, strawberries and pecans to large bowl and mix

6. Put in fridge to chill with dressing.

Serve in frozen bowls and add dressing