Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 eaches | Young ducks, quartered or |
| Halved | |
| 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.
Credit: Luhr-Jensen