Duck Over Charcoal
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bar-b-q, Duck, Game, Poultry | 4 | Servings | |
INGREDIENTS
| JUDY GARNETT PJXG05A | ||
| 4 | Ducks | |
| salt and pepper | ||
| 3 | c | Wine vinegar |
| 4 | Lemons, for juice | |
| 1 | c | Olive oil |
| 2 | Garlic, pressed | |
| 2 | Onions, chopped | |
| 1 | Chopped pimientos | |
| 3 | T | Soy sauce |
| 1/2 | t | Oregano |
| 12 | Strips bacon |
INSTRUCTIONS
Wash ducks thoroughly in cold water and dry. SEason to taste with salt and pepper. Combine vinegar, elmon juice, olive oil, garlic, onions, pimento, soy sauce, oregano, s & P. Marinate ducks in this mixture at least 8 hours. Cook over charcoal fire that has burned down low. Close top of grill. Cook about 1 1 2/ hours. Place 3 strips of bacon on each bird and cook for 30 minutes more. 100 Years of Carolina Cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 786
Calories From Fat: 683
Total Fat: 76.7g
Cholesterol: 37.6mg
Sodium: 795.6mg
Potassium: 317.8mg
Carbohydrates: 9.6g
Fiber: 1.3g
Sugar: 3.2g
Protein: 8.7g