• 3 ducks, halved
  • Marinade:
    • 1 cup red wine
    • 1 tsp. fresh grated ginger
    • 1 tsp. dry mustard
    • 1/4 cup brown sugar

Trim off fat and smoke duck for 2 hours at 190 using 3 ounces cherry wood. Remove from smoker and marinate overnight in a covered dish or plastic freezer bag. Do not use food saver method as meat is too tender after smoking. The next day grill until done. Baste with marinade while cooking.

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