From an old Seattle area Chinese restaurant, from a time when things were authentic and made from scratch! A favorite among WA Husky fans…

B A R B E CU E D D U C K

1 – lb. Butter
8 – Cloves Garlic
2 – T. Soy Sauce
2 – T. Worchestershire Sauce
4 – Dash Tabasco Sauce
Salt & Pepper or ‘Johnnies’ to taste

Melt butter and add ingredients listed above. Use garlic press on garlic cloves. Pour marinate over breasted ducks [Ptarmigan, Quail or Chukars] and let sit overnight.

Remove duck breasts and remelt marinate. Cook duck over hot barbecue and use the melted marinate, allowing it to flame-up around duck. Do not over cook. Approximately 6 – 7 minutes on the first side and 3 1/2 to 4 minutes on the second side.

Let rest 5 minutes. Slice like London Broil. Great with wild rice — OR — great as cold hors d’oeuvres served similar to Chinese barbecued pork with hot mustard and toasted sesame seeds.

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