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Favorite Duck Sauces


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  • Custom-built Barbecue Sauce
  • Makes about 1 cup. Start with store-bought barbecue sauce and add a squeeze of this and a pinch of that to transform your sauce from mundane to marvelous.
  • Ingredients
  • 2/3 cup barbecue sauce
  • 2 tablespoons soy sauce
  • 1 jalapeño pepper, seeded and minced
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 green onion, minced
  • 1/2 teaspoon cracked black pepper
  • Whisk all ingredients together and bring to a boil in a small saucepan. Allow to cool.
  • Zesty Hot-and-Sour Sauce
  • Makes about 1 1/4 cups. These Asian-inspired ingredients combine to add a great finish to any waterfowl stir-fry.
  • Ingredients
  • 2/3 cup orange juice concentrate
  • 2 tablespoons soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons cold water
  • 1 tablespoon pickled ginger, minced
  • Pinch of red pepper flakes, to taste
  • 1 teaspoon fresh basil or parsley leaves, minced
  • Whisk all ingredients together.
  • Balsamic Berry Sauce
  • Makes about 2/3 cup. This is my go-to sauce when I want to change the minds of those who complain that game birds taste “gamey.”
  • Ingredients
  • 1/2 cup balsamic vinegar
  • 2 tablespoons berry preserves; any berry will do
  • 1 garlic clove, minced
  • 6 tablespoons chilled butter, cut into a few chunks
  • In a small saucepan, heat the first three ingredients over medium heat. Reduce liquid by half. Remove pan from heat and whisk in butter until emulsified. Spoon sauce over cooked waterfowl.



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