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Barbecued Cane Glazed Duck

  • Yield: 2 servings


  • 3 wild ducks, cleaned
  • 5 tablespoons LeBlanc's Barbecue Cane Jelly
  • 4 tablespoons LeBlanc's Cane Seasoning
  • 3 tablespoons vegetable oil
  • One and one-half cups chopped onions
  • 3 garlic cloves, minced
  • 1 celery rib, chopped
  • One-half cup chopped green bell peppers
  • 1 tablespoon salt
  • †8 ounces fresh mushrooms
  • 1 cup water
  • One-fourth cup white wine


  • Preheat the oven to 350 degrees.
  • Cut the ducks in half lengthwise. Clean out the cavity. Make an incision in each breast and stuff with one and one-half tablespoons of the cane seasoning and 2 tablespoons of the Barbecue Cane Jelly. Brown the ducks in hot vegetable oil. Add the onions, garlic, celery, and bell peppers. Cook, stirring, on medium-high heat. Add the salt, mushrooms, wine, and one-half cup water. Cover and bake for 1 hour. Remove the ducks from the oven and transfer them to a casserole dish. Spread 3 tablespoons of Barbecue Cane Jelly over the ducks and return to the oven, increasing the temperature to 400 degrees, and bake uncovered for 3 to 4 minutes.
  • Place the pot with the pan drippings and mushrooms on top of the stove and add the remaining water. Bring to a boil. Season with additional salt if necessary.
  • Serve the duck halves with rice topped with the mushroom gravy.