Ingredients Weight Measure
Vanilla vodka 1 oz. 2 Tbsp.
Blackberry brandy 1 oz. 2 Tbsp.
Brandy 1 oz. 2 Tbsp.
Honey 1 oz. 2 Tbsp.
Orange juice 1 oz. 2 Tbsp.
Brown sugar 1 oz. 2 Tbsp.
Garlic powder 1 oz. 2 Tbsp.
Nutmeg 1/2 tsp.
Salt 2 Tbsp.
TABASCO® brand Original Red Sauce 2 oz. 1/4 cup
Duck 7-9 lbs. 1 each
Onions 2 lbs.
Water 32 oz. 1 qt.
Flour 1 oz. 2 Tbsp.
Water 1 oz. 2 Tbsp.


  1. To make brine, combine vodka, blackberry brandy, brandy, honey, orange juice, brown sugar, garlic powder, nutmeg, salt and Original TABASCO® brand Pepper Sauce. Blend well. Inject duck with brine using a brining needle. Let duck marinate for 8-12 hours.
  2. Place duck on a rack in a roasting pan and surround with onions. Roast in a 300°F oven for 2-3 hours. During last 1/2 hour, pour 1 qt. of water in the bottom of the pan.
  3. Remove duck from oven and let rest. Place pan drippings with onions in stock pan. Bring to a boil.
  4. Make a slurry with flour and 1 oz. flour. Whisk into the boiling pan drippings. Place thickened drippings into a food processor and blend until smooth.
  5. Break duck down into wing, breast, leg and thigh. Serve duck with pan gravy as desired.

Yield: 1 duck

A delicious twist on a traditional offering for Thanksgiving and Christmas menus.