Recipe Categories
Poultry 
Duck

Kat's Teriyaki Duck

breasts, legs and wings of two wild ducks, skinned
1/4 cup soy sauce
1/2 cup oil
2 tablespoons sugar
2 tablespoons ginger
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons lemon juice
1/2 cup water

Wash duck; place duck pieces in glass dish. Combine soy sauce, oil, sugar, ginger, onion, garlic, lemon juice and 1/2 cup water in bowl; mix well. Pour over duck. Marinate in refrigerator overnight. Drain, reserving marinade. Cook over medium coals with grill hood closed until medium rare, turning duck and basting with reserved marinade several times. Do not overcook. May be baked at 350F for one hour as well.

Fear defeats more people than poverty, ignorance, superstition, ill health or lack of mental ability.

- Albert Wiggam