Wild Duck Paprika
|Ducks||10 Pound, cleaned and hung (4 Whole, 2 1/2 Pound Each)|
|Butter/Margarine||1⁄4 Pound (1/2 Cup At Room Temperature)|
|Worcestershire sauce||1 Tablespoon (Adjust Quantity As Needed)|
Carefully wipe ducks inside and out with a damp cloth.
Lightly rub butter over entire skin of each duck.
Place on individual sheets of heavy-duty foil and mold into boatlike casings, extending foil up sides of each duck just to breast.
Pour 3 or 4 squirts of Worcestershire over each duck; then sprinkle enough paprika to completely coat breast (ducks should look red all over).
Bank about 20 glowing (very hot) coals on each side of fire grill; set cooking grill 4 to 6 inches above coals.
Place foil-wrapped ducks together in a shallow metal pan; set pan on grill in center so that no portion is directly over coals.
Cover barbecue and adjust dampers to manufacturer's directions (vents should be open to ensure hottest fire).
Cook for about 25 minutes, then check for doneness.
Depending upon how hot you can keep the fire, or the weight of the birds, and on the way you like them, ducks will be done in 25 to 35 minutes.