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Duck Camp Barbecued Ducks


6 plucked and cleaned ducks, room temperature

¼ cup vegetable oil

Wet Rub

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

BBQ Sauce

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


  1. 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.
  2. In a separate saucepan, combine all ingredients for bbq sauce and bring to a boil.
  3. 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.
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