Duck Tracy

Course : Duck
Serves: 1
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1 bottle bottle of champagne
1 cup honey
1 teaspoon poultry seasoning -- (non-salt type)
1 teaspoon garlic powder
1 teaspoon onion powder

Preparation / Directions:

Poke holes, with a fork, all over the skin. Place duck in a glass baking dish and pour marinade over duck. Marinate duck overnight in refrigerator. Prepare smoker. Put duck on a standing bird rack so the juices and fat 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!

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