|3 eaches||Young ducks, quartered or|
|1 cup||Red wine|
|1 teaspoon||Ginger, fresh, grated|
|1 teaspoon||Dry mustard|
|¼ cup||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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