Barbequed Duck

Barbequed Duck

During festive seasons duck is usually available or can be ordered through your butcher at the meat department of your store. Make sure when you're preparing it that you have a small rack underneath the duck so that the fat from the duck will go down in the pan underneath it.

-Sweet Mama Janisse


For 1 people ()


  • 2 (2 to 2 1/2 pound) ducks
  • 0.5 cup(s) Burgundy wine
  • 0.5 pound(s) butter
  • 0.25 cup(s) lemon juice


  • 0.5 cup(s) leftover wine, lemon and butter marinate
  • 1 medium clove garlic, pressed
  • 1 teaspoon(s) brown sugar
  • 0.25 teaspoon(s) salt
  • 0.5 teaspoon(s) Worcestershire sauce
  • 0.5 cup(s) finely chopped onion
  • 0.13 teaspoon(s) fresh ground pepper
  • 0.13 teaspoon(s) ginger

Barbequed Duck Directions

  1. Sauce: Place all barbeque sauce ingredients in a saucepan and simmer for fifteen minutes. 
  2. Cut whole ducks in half and place in pot with melted butter,  wine, and lemon juice.  Simmer ducks in marinade for 10 minutes  and remove from heat.  
  3. Keep covered for 1 hour turning every 15 minutes.  Remove ducks from marinade and retain marinade.
  4.  Salt and pepper both sides and place halves skin side down in large baking dish or dishes.  Baste with barbecue sauce.  
  5. Cover with foil and place in 300-degree oven for 45 minutes.  Turn duck halves over; coat well with barbeque sauce.  Cover and cook for additional 45 minutes.
  7. Lower heat to 300 degrees.  Uncover and bake duck for additional 30 minutes, basting with sauce every 10 minutes.