Duck over charcoal

Yield: 4 servings

Measure Ingredient
4 \N Ducks salt and pepper
3 cups Wine vinegar
4 \N Lemons; (for juice)
1 cup Olive oil
2 cloves Garlic; pressed
2 \N Onions; chopped
1 can Chopped pimientos
3 tablespoons Soy sauce
½ teaspoon Oregano
12 \N Strips bacon

Wash ducks thoroughly in cold water and dry. SEason to taste with salt and pepper. Combine vinegar, elmon juice, olive oil, garlic, onions, pimento, soy sauce, oregano, s & P. Marinate ducks in this mixture at least 8 hours. Cook over charcoal fire that has burned down low. Close top of grill. Cook about 1 1 2/ hours. Place 3 strips of bacon on each bird and cook for 30 minutes more.

100 Years of Carolina Cooking

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