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