Anonymous Tue May 23 19:37:02 2006

3 each young ducks, quartered or halved

1 cup red wine

1 teaspoon ginger -- fresh, grated

1 teaspoon dry mustard

1/4 cup brown sugar

Trim off fat and smoke duck for 2 or 3 hours using cherry wood for fuel. Remove from

smoker and marinate in the mixture above for at least overnight. Barbeque until done, 45 -

60 minutes. Baste with marinade while broiling. Credit: Luhr-Jensen Posted to the BBQ

List by Carey Starzinger on May 02, 1996.