Wild Game Recipe

As seen on DUTV. Tune in to OLN and watch The Sporting Chef prepare quick and delicious waterfowl dishes each week.

Grilled Ducks with Sweet-Hot Barbecue Sauce

For my money, the store-bought barbecue sauce is O.K. in a pinch, but it’s easy enough to make your own. Once you brew your first batch of homemade barbecue sauce, there is no turning back. Soon, you’ll be making your own labels and handing out your signature sauce at Christmas. This recipe is a good place to start with a basic sauce that is both sweet and hot – a great combination.

4 servings

4 ducks, halved
2 tbsp olive oil
salt and pepper

BBQ Sauce
1/4 cup vegetable oil
1/2 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
4 garlic cloves, minced
1/3 cup brown sugar
1 cup ketchup
1 tbsp cider vinegar
1 tsp Tabasco (or more)
2 tbsp Worcestershire sauce
1 tbsp Lawry’s Seasoned Hickory Marinade
2 tbsp fresh lemon juice
Heat oil in a medium saucepan over medium heat. Add onion and pepper and sauté for 5 – 7 minutes or until onions are translucent. Add garlic and brown sugar and cook for 2 minutes more. Stir in remaining ingredients and simmer for 30 minutes over low heat.

Rub duck halves with olive oil, salt and pepper. Grill over white-hot coals until medium-rare. Just before serving, baste with barbecue sauce.

Cooking Tip: Barbecue sauce contains a sweet element – usually sugar, molasses or honey – all of which will burn when heated. If you like your duck extra crispy, mop on the sauce, but watch out for the flames!

Our Certified Wine Professional recommends the DU Blackridge Canyon Cabernet Sauvignon with this recipe. For a list of retailers carrying DU Blackridge Canyon, visit www.signaturewines.com/du.

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