Photo by Bonnie Dickerson
recipe 
yields
6-8 servings
6 plucked and cleaned ducks, room temperature
¼ cup vegetable oil
¼ cup salt
1 teaspoon black pepper
2 tablespoons garlic powder
2 tablespoon onion powder
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 tablespoon ground thyme
1 tablespoon ground basil
3 tablespoons Lea & Perrins Worcestershire sauce
2 tablespoons Tabasco
2 12-ounce cans of Coca-Cola
2 cups Heinz ketchup
3 tablespoons yellow mustard
4 tablespoons Lea & Perrins Worcestershire sauce
4 tablespoons Tabasco
½ cups brown sugar
Ingredients
Wet Rub
BBQ Sauce
steps
- Rub ducks thoroughly with mixture. On medium to medium-high heat, add oil to a heavy eight-quart Dutch oven. Brown the outside of the duck.
- In a separate saucepan, combine all ingredients for bbq sauce and bring to a boil.
- Pour bbq sauce over the browned ducks and bring up to a simmer and cover, occasionally basting, for an hour and a half to two hours. When duck is tender, remove from heat and serve.
Date Published: 12.01.11
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- from Ben McC. Morse of Charleston, South Carolina
