Duck over charcoal
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
-JUDY GARNETT PJXG05A | ||
4 | Ducks salt and pepper | |
3 | cups | Wine vinegar |
4 | Lemons; (for juice) | |
1 | cup | Olive oil |
2 | cloves | Garlic; pressed |
2 | Onions; chopped | |
1 | can | Chopped pimientos |
3 | tablespoons | Soy sauce |
½ | teaspoon | Oregano |
12 | Strips bacon |
Directions
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