Smoked Wild Duck with Sweet Sauce

Mix marinade by combining juice, brown sugar and liquid smoke. Add ducks and marinate overnight in refrigerator.

Remove to let ducks come to room temperature.

Prepare charcoal smoker to manufacturer's instructions.

When coals ash over, liberally distribute hickory chunks over coals.

Fill drip pan with water and put ducks on smoker; cook 1 1/2 hours per pound.

Remove ducks. Take 1 cup of marinade, 1/3 cup liquid from drip pan and 1/2 teaspoon cornstarch and put in saucepan.

Simmer until thickens and use as a dipping sauce for ducks.