Ingredients
- 3 young ducks
- 240 ml wine (red)
- 55 gr brown sugar
- 5 gr ginger
- 5 ml dry mustard
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 ----