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Duck Marinade

Trish Veirs
This marinade recipe is made per taste. It is one that you will have to taste it, to see if you have it where you like it. Keep in mind, if the marinade tastes horrible, it will not help your meal!
Prep Time 6 mins
Total Time 6 mins
Course Marinade
Cuisine American, Barbecue
Servings 6 Breasts or Legs


  • Mixing Bowls
  • Measuring Cup
  • Spoons


  • 1 Cup Apple Cider Vinegar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Dijon Mustard or Stone Ground
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Thyme leaves
  • 1/2 tsp Rosemary leaves
  • 1/2 tsp Paprika Regular or Smoked
  • 1/4 tsp Mustard Powder
  • 1 - 2 tsp Liquid Smoke** Optional


  • To start the marinade, mix the Apple Cider Vinegar, Brown Sugar, Maple Syrup, and Dijon/Stone Ground Mustard together first, getting the sugar to dissolve.
  • Now add the dry herbs and spices: Garlic Powder, Onion Powder, Black Pepper, Thyme leaves, Rosemary leaves, Paprika, and Mustard Powder
  • Mix until well combined and taste. Alter to your tastes, play with the flavors you already have started.
  • Add the Liquid Smoke if desired for barbecue flavor. Start small, you can always add more, but you cannot take it back.


You want to marinade your duck (or chicken) for a minimum of 2 hours. The longer the better, especially for wild game. 
This marinade will give some flavor to the meat but it will really help tenderize it.
**I like to add the liquid smoke, it gives it a bit of that barbecue taste. BUT keep in mind a little goes a long way
Keyword Chicken, Duck, Marinade, Meat