Lee Remick's Barbecued Chinese Duck

• 4 1-pound duck breasts
• 1 cup sherry
• 2 tablespoons brown sugar or honey
• 3 tablespoons soy sauce
• 1 teaspoon powdered ginger
• 1 teaspoon powdered mustard
• Toasted sesame seeds for garnish

1. Trim excess fat and skin from the duck breasts.
2. Combine the sherry, sugar, soy sauce, ginger and mustard and pour over the duck.
3. Marinate several hours or overnight, turning occasionally.
4. Drain the duck and reserve the marinade.
5. Grill for 20 to 25 minutes over medium heat, turning and moving duck to avoid flare-ups while basting frequently.
6. Allow the duck to rest for 5 minutes before slicing.
7. Sprinkle with sesame seeds before serving.

duck breasts, sherry, brown sugar, soy sauce, powdered ginger, powdered mustard, sesame seeds

Taken from cooking.nytimes.com/recipes/10668 (may not work)