Anonymous Tue May 23 19:41:44 2006

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. 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