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ZippylipZippylip Posts: 4,655
edited 2:42AM in EggHead Forum
I never cooked a duck or duck parts of any kind so please bear with me. I had this idea a while ago but couldn’t get it together until today. Basically cwackers are crispy squares of smoke rendered & seasoned duck skin, kind of like an un-fried cracklin. I used these as a topping for discs of smoked duck thinnies.

Beer was served.

begin with a duck




remove the skin


de-meat the bird & grind with some pork fat (ok bacon), salt & pepper


roll into thinnies & into the fridge


take the skin


cut into squares


refrigerate overnight exposed to the air to dry out, then season & sandwich between two pizza grids & to the egg to render all the fat leaving behind the finished ‘cwacker’:




add the thinnies to the top of the grid to smoke, also adds some weight to keep the cwackers flat:


I went with about 300 (not sure how that beer got in the picture :ermm: :huh: ):


about 45 minutes later:



had a few extras so I deep fried them in veggie oil to make cwacklins:



slice down the thinnies & top with the cwackers & cwacklins (the cwackers were actually much better, light as air, crispy, completely de-fatted just like a real cracklin, just delicious):




After I ate a few, I couldn’t help think it tasted like a really good chicken wing with simply perfect skin, so I thought maybe a small dollop of blue cheese & a shake of Tsunami Spin would be in order, did this for the second half of the batch:


please enjoy a finely remade lullaby as you contemplate just exactly what it is you’re doing :blink: :

happy in the hut
West Chester Pennsylvania


  • I'll never make confit again! That is creative as all get out.


    Caledon, ON


  • EggsakleyEggsakley Posts: 1,016
    That whole thing is simply amazing. Gotta say it is very creative and sounds delicious. Where did you dream this one up? :laugh:
  • FlaPoolmanFlaPoolman Posts: 11,672
    :ermm: :huh: :S :unsure: :blink: :blink: :unsure: :S :huh: :ermm:

    Marc your planet just called and they need you back :whistle:

    Amazing buddy
  • Jupiter JimJupiter Jim Posts: 2,678
    WOW that looks wonderfully good, how long did the cook take? If it only took 45 minutes to render the fat I need a Duck :)
    Jupiter Jim

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • cookn bikercookn biker Posts: 13,407
    Beer looks good!! :laugh: :lol:
    Awesome creativity, as usual!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Carolina QCarolina Q Posts: 12,106
    Ok. Marc, as always, I love your cooks! Very inspiring and they always look delicious.

    However, I have a few questions!! :)

    First, what's the difference between a "Genuine" duckling and a fake one?

    Second, who drinks beer when it's so cold you have to wear gloves?

    Third, man, do you ever cook, like, plain old steaks or spatch'd chicken or the like? Or do you cook those things, but just don't bother posting them (which is, of course, the obvious answer). :laugh:

    Fourth, how is it you weigh 145 lbs?!!!

    Thanks for hangin' around, my friend - love your posts!! :)

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • ZippylipZippylip Posts: 4,655
    Michael, in the order you asked:

    1) I don't know;

    2) besides me, canadian dwarfs;

    3) Yes & no, I rarely eat steak, whole chickens, ribs, butts & the like, more likely I'll make chicken parts, fish, & a lot of pasta. Most of what I cook is run of the mill stuff, not post-worthy;

    4) I exercise twice a day & eat a lot of nuts, cereal, granola, fruit, yogurt & the like, despite what you see here I don't eat pizza & fried stuff 7 days a week.

    And thanks, Marc
    happy in the hut
    West Chester Pennsylvania
  • FluffybFluffyb Posts: 1,815
    Holy Cow! What an incredible looking cook. Hard to believe you've never cooked duck before.
  • ZippylipZippylip Posts: 4,655
    Pat, I was thrown outa that place & asked very nicely to never return :ermm: :laugh:
    happy in the hut
    West Chester Pennsylvania
  • Carolina QCarolina Q Posts: 12,106
    canadian dwarfs drink beer? do we know any canadian dwarfs? :blink: :laugh:

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • OMG,OMG!!! I'm feelin the love! Really can't wait to try this. Thanks and Merry, merry.
  • FidelFidel Posts: 10,172
    ground duck and bacon rolled up and smoked? wow, man, just I thought your ideas couldn't get any more lame.....

    (jealousy is an ugly beeotch, ain't it)
  • Looks like a winner! Our new partner is a duck hunter, maybe I can bum a duck off of him!
  • Big'unBig'un Posts: 5,909
    Love the concept! You always do such a great job Marc!
  • A nice try for your first time, Marc. Practice up a bit and I will be waiting for your next duck post!!
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone eLse does!
    3 Large, 2 Smalls, 1 well-used Mini
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