By Richard Thomas
Two of the constants in my kitchen are looking for new ways to cook with cheap whiskey and, because my wife is very fond of duck, looking for new ways to marinade duck breasts for grilling. I invented this marinade for duck, but I have since applied it to pork and found it works just as well there too. Any kind of whiskey can be used in the recipe.
I haven’t gotten to chicken, lamb, or beef yet, but when I do I’ll revise this cooking with whiskey article accordingly. If any of you dear readers should try it with those meats, let me know how it turns out.
1/2 cup of dijon or grainy mustard
3 cups of soy sauce
1 cup of whiskey
1/4 cup of Worcestershire sauce
2 1/2 tbsp of minced garlic
1/2 cup of vegetable oil
Mix all the ingredients together and pour into a container. Place the meat in the container, and marinade for 1 to 3 hours. Grill the meat and baste with marinade while doing so.