Barbecued Duck
Juicy barbecued duck glazed with a tangy, fragrant sauce featuring garlic, rosemary, and soy, ideal for outdoor gatherings or special occasions, appealing to duck lovers.
Ingredients
Instructions
- Combine salad oil, vinegar, soy sauce, crushed garlic, rosemary, celery seed, salt, and pepper to make the sauce and simmer for about 10 minutes.
- Cut the duck into halves and barbecue, turning several times and basting generously with the sauce until tender.
Tips & Substitutions
For a richer flavor, marinate the duck in the sauce overnight. You can substitute canola oil for salad oil or use apple cider vinegar instead of white vinegar for a different taste. If you don't have fresh rosemary, dried rosemary can work in a pinch, but use less as it's more concentrated. Ensure the duck is cooked to an internal temperature of 165°F for safety.
Serving Suggestions
Serve the barbecued duck with a side of roasted vegetables or a fresh salad to balance the richness of the meat. It pairs beautifully with Spicy Sweet Potatoes for a delightful contrast. For a complete meal, consider offering rice or quinoa as a base. A fruity dessert like Momma'S Pineapple Pie can round out the meal perfectly.
Storage & Reheating
Store leftover barbecued duck in an airtight container in the refrigerator for up to three days. To reheat, place the duck in a preheated oven at 350°F for about 15-20 minutes or until heated through, basting with any remaining sauce to keep it moist. Avoid microwaving, as it can dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Duck contains roughly 91 calories, with 2g protein, 7g carbohydrates, and 6g fat. It is an excellent source of vitamin A (25% of the Daily Value). Note that it is relatively high in sodium, at 1330mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can use chicken or pork as a substitute, but cooking times may vary. Chicken thighs or drumsticks are great alternatives and will absorb the flavors of the sauce well. Adjust the cooking time according to the meat's thickness to ensure it is cooked through.
How can I make this recipe spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce into the marinade. You can also serve the finished dish with a spicy dipping sauce or a side of pickled jalapeños to enhance the flavor and spice level.
Is it necessary to baste the duck while barbecuing?
Basting the duck is important as it keeps the meat moist and infuses it with flavor from the sauce. It also helps achieve a nice caramelized exterior. Turn the duck frequently and baste at least every 10 minutes for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).