Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    yams -- coated lightly with
                        oil
   1      pound         hickory chips -- soaked
   2                    duck breasts -- deboned and
                        most of fat removed
   4                    portabella mushrooms- tops
                        only
   1      cup           port wine
   1      cup           duck stock

Preparation:

Place yams on the grill until soft, about 40 minutes. Peel and mash. Spread hickory chips over burning charcoal. Place duck breasts meat side down on the grill. Grill mushrooms until tender. Cook duck until medium-rare, turning once. Reduce wine and stock by half. Slice meat thinly and serve with sauce, grilled mushrooms and mashed yams. GRILLING WITH DREW TV FOOD NETWORK SHOW #GD0002