Jack Daniel Roasted Duck
One Duck “ large enough to have left-overs
Marinade:
250 ml Sprite or Seven Up pop
200 ml Raspberry Vinegar
2 Cloves Crushed Garlic
125 ml Jack Daniel’s
125 Lemon Juice
75 ml Soya Sauce
2 TBSP Brown Sugar
75 ml Worcestershire
75 ml Liquid Smoke
Pinch Salt, Pepper & Garlic powder
Sauce:
150 ml Jack Daniel’s
1 TBSP Soya Sauce
1 TBSP Lemon Juice
75 ml Worcestershire
75 ml Raspberry Vinegar
50 gr Garlic freshly chopped fine
75 ml Molasses
500 ml Ketchup
2 TBSP Liquid Smoke
75 gr Brown Sugar
3 TBSP Dry Mustard
1 TSP Ground Cayenne Pepper
Pinch Salt & Pepper
Mix the ingredients for marinade and soak your duck in it for minimum 24 hours in your fridge. (I like 36 hours)
Mix the ingredients in a non-reactive pan, and simmer for 10 minutes and adjust the thickness with a cornstarch and cold water mixture. This sauce is to be used only as a finishing sauce to keep the fine taste from burning away.
Cook in a 300F oven. Remove from the oven when the internal temperature reaches190F. Duck can be served medium, but the skin often is not crispy enough by then.
Serve hot with your BBQ Sauce on it or on the side.
Private Chef Martin for Cooking Classes and Catering in Kelowna, BC
(250)712-4440