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