3 ea young ducks, quartered
1 tsp ginger, fresh, grated
1 tsp dry mustard
1 cup red wine
1/4 cup brown sugar

Procedures :
Trim off fat and smoke duck for 2 or 3 hours using cherry wood for fuel. Mix together ginger, dry mustard, red wine and brown sugar, set aside. 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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Category : Barbecue

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