Duck Tracy

Poultry

***MARINADE DUCK IN***
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. Marinade duck overnight in refrigerator. Put duck on a standing bird rack so the juice 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 "fall off the bone". Then take it off and serve.