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.
Serving size: Complete recipe
Calories 6590 Calories from Fat 4540
% Daily Value*
Total Fat 506 g779.1%
Saturated Fat 195.4 g977%
Trans Fat 0 g
Cholesterol 2421 mg807%
Sodium 1537.9 mg64.1%
Total Carbohydrates 7 g2.4%
Dietary Fiber 3.3 g13.3%
Sugars 0.5 g
Protein 476 g952.3%
Vitamin A 106.4% Vitamin C 302.8%
Calcium 21.3% Iron 631.5%
*Based on a 2000 Calorie diet