I cut the back bone out when cleaning. Season outside well with salt, black and red pepper. I shoot them up with Tonys chachere jalapeño butter. Get a real heavy smoke going on the pit wit pecan wood. I lay them on the grill back down and smoke them for about 30-40 minutes until golden brown. I then take them off and put them in a tin pan and put chicken broth about halfway up the side of the ducks. Cup of red wine. Sliced onions and bellpepper minced garlic and gibletts. Cover it with foil and put back on the pit until they are tender. They end up very juicy and melt in your mouth. Then I'll pour a little of the gravy over a home made rice dressing! You talk about hard to beat!
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