Mesquite-Smoked Duck



2 (4-5-lb.) domestic ducks or 6 wild ducks
1 lb. sage-flavored bulk sausage
1 celery stalk, chopped
1 medium onion, chopped
1/4 cup minced parsley, preferably flat-leaf
salt & pepper to taste
12 bacon slices
1 gallon jug-wine-quality Burgundy wine
2 tablespoons peppercorns
2 large onions, coursely chopped
5 to 6 mesquite-wood pieces, soaked in water 30 minutes, patted dry

1. Prepare a charcoal fire in bottom pan of a home smoker; place racks in proper position.
2. Remove and discard tails from ducks. In a medium bowl, combine sausage, celery, 1 chopped onion and parsley. Stuff body cavity of each duck with sausage mixture. Salt and pepper skin. Wrap ducks in bacon slices; tie securely, using kitchen twine.
3. In drip pan of smoker combine part of wine and all of peppercorns and coarsely chopped onions. Place mesquite wood in charcoal fire; place ducks on upper grill racks. Smoke 6 hours. Alternately add remaining wine and water to drip pan throughout smoking period. The pan should never be allowed to cook dry. The moisture is necessary to insure a juicy and tender finished product. The duck should be well-done. Remove kitchen twine and serve.
4 - 6 servings