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DUCK LEGS GRILLED
Two pair duck legs
1 c white wine
1/2 c soy
2 large garlic cloves, chopped
Several sprigs of fresh rosemary
Coarsely ground black pepper
Mix marinade together and marinate duck overnight, turning a couple of times. Remove from marinade, pat dry, then grill the legs over medium heat, skin side up until the meat is slightly brown. Turn over, lower heat, cover and continue cooking, skin side down until tender -
about 2 hours. Baste often. Remove cover, raise heat and allow the flame to brown and crisp the skin. |
