Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDY GARNETT PJXG05A |
| 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