A hunter friend recently graced us with a few ducks, which I promptly marinated in cayenne, black pepper, red wine (a cab), tamari and lemon juice. I then offered this sacrifice up to the BIg Green Egg with a liberal helping of mesquite. A few hours later, the smoker surrendered two of the best ducks I’ve ever eaten. These guys were much better than the farm-raised ducks I occasionally buy at the local store, and they came with the added bonus of an occasional shotgun pellet.
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