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.