Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Ducks |
| ¾ cup | Sherry |
| 2 tablespoons | Soy sauce |
| 1 teaspoon | Dry mustard |
| ¾ teaspoon | Powdered ginger |
| ¼ cup | Apricot jam |
Cut ducks into halves. Combine all remaining ingredients to make asmooth mixture. Pour over the ducks and refrigerate, covered, overnight. Grill ducks, covered, overhot coals, setting high enough above the coals so that ducks will COOK SLOWLY for about 1 hour. Baste with remaining marinade.
Ducks should be moist and tender with a crunchy skin. Variation: Cook ducks in a 325ø oven, covered, for 2-½ to 3 hours or until tender. Remove cover during last 30 mintues. It is important to cook the ducks slowly when prepared on the grill. Yield: 4 servings.
ROBYN DICKEY
MARINATE OVERNIGHT
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .