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Grilled Duck Halves

Barbecue.Master's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Poultry

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