| 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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