Smoked duck, homemade duck stock and a roux made partly with rendered duck fat turned our usual sausage gumbo into something darker, smokier and even more deeply flavored. Day 1 was wonderful; Day 2 was phenomenal.

Smoked duck gets a second act in this rich, company-worthy dinner. We crisped the skin on cold smoked duck breast, paired it with a simple orange-garlic sauce and served it alongside creamy risotto.

Two whole smoked ducks became dinner, flatbreads, stock and eventually an unforgettable gumbo. It all started with a flavorful brine, a little patience and The Grill-Meister’s smoker.

Our first night in Bavaria began at Restaurant Brunnenstadl in Oberstdorf, with our German cousins, a celebratory smoked duck dinner, glossy red cabbage and a Texas-sized potato ball.