Duck with Jack Daniel’s Barbecue Sauce

I know that many of you do cook your ducks whole, so here’s a spirited recipe for your next barbecued or oven-roasted duck. As an option, you may want to cut off the legs and roast them in sauce for a few hours to make them tender (covered, 450 degrees). If you want to save some of the Jack Daniel’s for drinking, you can forego the marinade and baste the birds with sauce while cooking, but thin the basting sauce out with some orange juice or it will burn and look ugly.


Duck with Jack Daniel’s Barbecue Sauce


  • 4 ducks
  • Lawry’s Seasoned Salt and Lawry’s Seasoned Pepper
  • 1 cup Jack Daniel's whiskey
  • 2 cups orange juice
  • 2 tablespoons olive oil
  • Sauce
  • 1 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1/4 cup Jack Daniel’s whiskey
  • 1/3 cup dark brown sugar
  • 1 tablespoon Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh garlic minced
  • 1/4 cup onion minced


  • Season ducks with salt and pepper and place in a shallow dish. Combine Jack Daniel’s, orange juice and olive oil and pour over ducks to coat. Cover and refrigerate for 4 to 6 hours, turning occasionally.
  • To prepare sauce, combine all ingredients in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 20 minutes to blend flavors. Season with salt and pepper and allow to cool. Sauce can be cooled and refrigerated for a week or two. Remove ducks from marinade. Grill or roast until medium-rare. Baste with sauce just before done. Serve with additional warmed sauce on the side.

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