Pats bbq Mallard Duck2

Pat's BBQ Mallard Duck

Pat’s BBQ Mallard Duck

Pat’s BBQ Mallard Duck
 
Pat’s BBQ Mallard Duck
Recipe By:

Ingredients
  • 1 large mallard duck, cut in half and seasoned with salt, red/black pepper, garlic powder and paprika (NOT SURE IT WOULD WORK WITH SMALL DUCKS LIKE TEAL)
  • Alice’s World Famous BBQ Sauce

Instructions
  1. Heat up the grill to about 350.
  2. Place the seasoned duck halves (cut side down) on the hot grill. Try to keep it away from direct heat. If you have an upper grill rack, place it on there. If you do not have top grill, just keep it off direct heat.
  3. About 20 minutes, flip the duck halves and baste with the BBQ sauce.
  4. Cook another 20 minutes, turn and baste again.
  5. Baste as much as you would like. Heat the sauce and place on the side when serving the duck.
  6. Remove from the grill, let set for 5 minutes.
  7. You can cut each half in half to have 4 pieces. You can also just slice the white part if desired.
  8. Serve.

Notes
*****You will find the upper part of the duck is a little tougher than the bottom. This duck does not have a lot of fat so it can be tough if you over cook it. Depending on the temp of your grill, will determine the length of cooking.
I found this method to be most interesting and I really did like it. Give it a try.

Pat’s BBQ Mallard Duck
 
ALICE’S WORLD FAMOUS BBQ SAUCE (For Chicken and Pork)
Recipe By:

Ingredients
  • 2 sticks butter
  • 1 large Vidalia onion, thinly sliced
  • ½ box of light brown sugar
  • ½-3/4 c. yellow mustard (depending on how tart you like your sauce)
  • 4-6 bottles of Kraft Bottled BBQ sauce (I use one of the different flavors like: ORIGINAL; HONEY; SPICY; ONION BITS)
  • 2 c. white vinegar

Instructions
  1. Melt butter and add onions and sauté until tender.
  2. Add sugar and mustard and stir till it makes a paste. Simmer over low heat and stir for about 5 minutes.
  3. Add the bottled BBQ sauce and mix well.
  4. Slowly add vinegar and blend.
  5. Let simmer for 15-20 minutes. Cool and store.

Notes
*****I usually make a big pot of it and store it in smaller containers. It will keep forever but does not last that long, I promise you.

 

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