Preparation time: 35 minutes
Marinating time: 8 hours
Cooking time: 1 hour
Yield: 8 servings
Combine all the marinade ingredients in a bowl.
Using a knife, make an incision all the way down the back of each duck. Open up the ducks along the incision. Lay the breasts face up and press to flatten.
Place the ducks in a large baking pan. Brush the entire surface of the ducks with the marinade. Cover with aluminium foil and marinate for 8 to 12 hours in the refrigerator.
When ready to cook, preheat the BBQ to medium-low (between 325 °F and 350 °F).
Heat a saucepan over medium heat, add the olive oil and then sauté the onion and garlic for 1 to 2 minutes.
Pour the whiskey into the pan and flambé until almost all of the liquid has evaporated.
Add the remaining BBQ sauce ingredients to the pan. Stir, then simmer for 4 to 5 minutes over low heat. Set aside and keep warm.
Place the baking pan on the BBQ grill without removing the aluminium foil. Close the lid and cook for 40 to 45 minutes, basting the ducks with half of the BBQ sauce halfway through.
Remove the aluminum foil. Insert a cooking thermometer into the thigh of one of the ducks, without touching the bone. Continue cooking for another 15 to 20 minutes until the thermometer reads 82 °C (180 °F).
Serve with the rest of the BBQ sauce.
