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Duck Tracy


1 bottle of champagne
1 cup honey
1 teaspoon poultry seasoning; (non-salt type)
1 teaspoon garlic powder
1 teaspoon onion powder

Poke holes, with a fork, all over the skin. Marinade duck overnight in refrigerator. Put duck on a standing bird rack so the juice cooks out. Baste about every 30-45 minutes with marinade. It takes about 5-6 hours. Stop basting after 4 to 4 1/2 hours. Meat is tender if it starts to "fall off the bone". Then take it off and serve. Watch out for neighbors stopping by! Posted to the BBQ list on July 19, 1998 by Leanne - - - - - - - - - - - - - - - - - -

Yield: 1 serving

** Exported from Now You're Cooking! v5.57 **

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