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Ginger-Sorghum Marinade



1 ½ cups Kentucky sorghum

½ cup Spanish sherry vinegar

¾ cup stone-ground mustard

¾ cup ginger, peeled and minced

1 cup canned unseasoned tomato sauce

3 cloves garlic, minced

1 chipotle in adobo, minced

1 orange, zest and juice

1 lemon, zest and juice

1 teaspoon fresh thyme, chopped


  1. In a mixing bowl, combine all ingredients.
  2. Marinate meat for minimum 6 hours, preferably overnight, reserving a small amount of marinade before adding meat to baste meat at end of cooking process.

Editor’s Note: Here, the chef serves this marinade on roasted duck leg and thigh quarters, cooked at 300 degrees for 2½ hours or until fork tender, then served with a squash and apple purée.

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