Grilled Duck Halves
|Mallard ducks||6 Pound, cleaned and hung (Two 3 Pound Each)|
|Melted butter/Margarine||1⁄4 Pound (About 1/2 Cup)|
|Dry mustard||2 Teaspoon|
|Grated lemon peel||2 Teaspoon|
|Grated orange peel||4 Teaspoon|
Carefully wipe ducks inside and out with a damp cloth.
Split down the backbone with poultry shears; set aside.
Combine melted butter, mustard, and lemon and orange peels; mix sauce thoroughly.
Lightly baste both sides of duck with sauce (reserve remaining sauce).
Place in a hinged wire broiler and close securely (or place on lightly greased grill); place 4 to 6 inches above a solid bed of medium-glowing coals.
Cook, turning and basting often with reserved sauce, for 7 to 10 minutes on each side or until done to your liking.
Divide each duck again at breast bone into 2 portions and serve.