Gerard, Duck Part Deux

So we’re on a bit of a smoked duck kick of late based on a gift we received of three whole smoked ducks. We covered the process of breaking the duck down into parts in our Smoked Duck Pot Pie discussion, and now we return to those pieces for a few additional applications.

Smoked Duck Omelet
Smoked Duck Omelet

The shredded duck and some tangy, caramelized onions were married with baby swiss in a simple omelet. The duck confit with brie in a crepe has been a standard offering at La Reve in Wauwatosa, WI for many years and is a favorite lunch dish. This echoed those same flavors.

Smoked Duck Tater Skins
Smoked Duck Tater Skins

We also did a take on stuffed potato skins. Baked potatoes are sliced in half, then hollowed out, leaving about 1/4 inch of flesh on the skin. Brushed with duck fat and then returned to the oven to further crisp the shells. Then filled with smoked duck and served in three variations (clockwise, from top):

Smoked duck, tangy onions, Black River Blue Cheese

Smoked duck, tangy onion, Merkt’s Port Wine Cheddar Spread

Smoked duck “ruebens” topped with Zauerkraut, thousand island-style sauce, swiss cheese

Sort of like ultimate duck fat fries…ah, mon chéri!

Duck, Duck, Goose

So sometimes, it’s just for fun. We took the duck rillette we had saved after our smoked duck breakdown and decided to to use the fat to oven-fry Yukon gold potatoes and top with the shredded duck. So that’s duck, duck. We just had to come up with the goose to complete the childhood game. We had purchased Montamore cheese as a possible topping and considered a Grey Goose vodka gravy and create a variation on poutine. Instead, we hit upon a beer cheese sauce made with Goose Island Beer Co.’s Honkers Ale. Here was our results:

Duck Duck Goose

The Yukon golds were roasted perfectly at 400° for an hour, with duck fat, thyme, and sea salt. The smoked duck and beer cheese sauce combined for a richly decadent topping. You never know when inspiration will strike.

Smoked Duck Pot Pie

We had the great fortune of receiving a gift of several whole smoked ducks. We decided to take one and break it down. First, we quartered the whole duck and placed it on a bed of Granny Smith apples and celery with thyme and cup of water in the oven at 350° for about 2 hours. The duck was already fully cooked, so we were looking to break the duck down into shredded meat. After cooling over night, we shredded the meat, and separated the fat from the gelatinous stock. Some of the shredded meat we then placed in small jars and topped with melted fat to make a smoked duck rillette.


Duck Pot Pie1

We intended to return to our exploration of the hand pie with the remaining shredded duck, but instead we went with pot pies. With the expert culinary assistance of my daughter, we diced onions, celery, and carrots and sauteed them in duck fat and a bit more thyme and salt until the carrots were slightly softened. We then added the shredded duck and the stock, thickening with corn starch. We allowed the mixture to cool to room temperature before spooning it into the pastry lined cups of a large cup cake pan, then topped with pastry and baked at 350° for 45 minutes.

Duck Pot Pie

The hot pastry, savory gravy, smoked duck combined for a soul satisfying meal. It brought back memories of childhood meals, but taken a new direction. They should make a smoked duck pot pie.