Recipe - Grilled Duck Breast With Wild Rice Cakes And Mango

2 Ducks
Three fourths cup Sherry
2 tablespoon Soy sauce
1 teaspoon Dry mustard
Three fourths teaspoon Powdered ginger
One fourth 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 2One half 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: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.