290600 Mon Oct 21 11:20:42 -0700 2002 7 27 General Chowhounding Topics 0 1578033 I bought a small amount of smoked duck.....three thighs..to experiment with. (From Healy's Smokehouse, Sound Avenue, Riverhead). Now that I have them home, I have no idea how to use them. They have the skin attached but it is not crispy. Any ideas???? Shred them in a salad??????? Mon Oct 21 11:20:42 -0700 2002 0 erica 1 1578041 Must be Riverhead, LI, NY. I spent my whole summer vacation in 1959 just outside Riverhead (Aquebogue, to be precise), hanging out with my cousin before heading off for college. Did the Hamptons (hehe). I assume the smoked duck is for noshing. Ah, the smell of duck farms in the morning! Mon Oct 21 11:54:44 -0700 2002 1578033 0 Gary Soup 2 1578086 Yes, Gary, it is Riverhead, Long Island and the name of the place is Tom Healy's Smokehouse; they sell smoked duck, tuna, eel, salmon, and some other things....on the North Road west of Aquebogue...near Briermere Farms. Mon Oct 21 17:05:05 -0700 2002 1578041 0 erica 3 1578100 Thanks -- just reminiscing. I've lived on the West coast for the past 40 years and my LI relatives have all moved away or died off. Are you from the area? My relatives were the Robinsons of Aquebogue. My late Uncle Walter had some fame as a repairer/restorer of antique clocks--Newsday did a feature on him once. But I'll never forget the smell of the duck farms! Mon Oct 21 19:05:27 -0700 2002 1578086 0 Gary Soup 4 1578129 There is only one duck farm left on the East end as far as I know and that is in Aquebogue. But the area is still pretty peaceful and beautiful. The smokehouse might do mail order so you can have a taste of those ducks from long ago out where you are!!!!!!!! Tue Oct 22 09:22:53 -0700 2002 1578100 0 erica 1 1578436 How about using them in a risotto with leeks? Thu Oct 24 16:01:39 -0700 2002 1578033 0 Paulette 1 1578438 Last fall I was given a whole smoked duck by a friend who was moving away and had it in her freezer. I made a gumbo that was very satisfactory and also fun to make. First step, after defrosting of course, is deboning it, second is making a stock with the bones, which must be defatted, and it goes from there. My recollection is that a Google search under "Smoked Duck" led to several recipes, and I combined elements of several. My notes say one came from a chef at the Hub City Diner in Lafayette, Louisiana. I think Emeril has a somewhat similar recipe. I would happily do it again if someone gave me another smoked duck, but there are easier routes to gumbo. Thu Oct 24 16:33:22 -0700 2002 1578033 0 Lew P. 1 1578476 Try it on a Pizza....Even using a basic bobili thin crust, do some thin sliced red onions W/ herbs maybe a littl olive oil and some white (feta, mozzarella, or goat cheese, or a combo), then shred the duck. Bake at 400, finish with a little more cheese and a bit of broiling (just to brown the topping) I do this with smoked venison, duck, or turkey, I have a "big green Egg" and end up with a lot of smoked meats. The Pizza has been a favorite with all our friends, and its hard to go wrong...after all, it's just pizza! Thu Oct 24 23:29:51 -0700 2002 1578033 0 mic