Barbecued Duck

      2 lg Mallards                                 Tobassco sauce to taste
    1/2 c  Butter [melted]                     2 tb Worchestershire sauce
      2 tb Orange juice                      1/2 ts Garlic salt
      1 tb Lemon juice                         1 md Onion [quartered]
    1/4 c  Onion [chopped]                     1 md Potato [quartered]

  1)  Rinse the ducks and pat dry, then par-boil them in a large
  saucepan, and drain. Sprinkle with salt to taste. 
  
  2) Combine the butter, juices, chopped onion, tobassco sauce, 
  worchestershire sauce, garlic salt, and pepper to taste, mixing well. 
  
  3) Fill the ducks' cavities with the quartered onions and potatoes. 
  Make a slit in each side of each breast.
  
  4) Place on grill in roasting pan and brush each with the butter sauce.
  Cover loosley with foil cook indirect at 375f for 1-2 hours or `til
  tender, basting with sauce every 10 to 15 min. 
  
  5) Remove the foil and cook an additional 20 min. or longer 
  `til browned...

  Source: from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"