3 ea Young ducks, quartered or
Halved 1 c Red wine
1 ts Ginger, fresh, grated
1 ts Dry mustard
1/4 c Brown sugar
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 —–