5 Teal ducks
2 sticks butter
1 jar orange marmalade
Salt and pepper
Wild Rice

Melt butter and combine with orange marmalade to make sauce. Split ducks in half. Soak 2 hrs. in buttermilk. Rinse. Pepper ducks. Sear over hot charcoal, skin side down until golden brown. Turn ducks over and cook for an additional 10 minutes. Baste frequently with marmalade-butter sauce while cooking. Serve with sauce, wild rice and beer of a good merlot.

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