| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Smoking |
1 |
Servings |
INGREDIENTS
| 3 |
|
Young ducks, quartered or |
|
|
Halved |
| 1 |
c |
Red wine |
| 1 |
ts |
Ginger, fresh, grated |
| 1 |
ts |
Dry mustard |
| 1/4 |
c |
Brown sugar |
INSTRUCTIONS
Trim off fat and smoke duck for 2 or 3 hours using cherry wood for fuel.
Remove from smoker and marinate in the mixture above for at least
overnight.
Barbeque until done, 45 - 60 minutes. Baste with marinade while broiling.
Credit: Luhr-Jensen
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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