3 ea Young ducks, quartered or 1 ts Ginger, fresh, grated
Halved 1 ts Dry mustard
1 c Red wine 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.
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