CHARCOAL TEAL A LA ORANGE EFIRD

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

Melt butter and combine with orange marmalade to make sauce. Split ducks in half. Soak 2 hrs. in cold salt water. Rinse. Salt and heavily pepper ducks. Sear over hot charcoal, skin side down until golden brown. Turn ducks over and cook for an additional 15-20 minutes. Baste frequently with marmalade-butter sauce while cooking. Serve with wild rice, spinach salad, homemade rolls, and a good dry wine. Serve with remaining orange marmalade sauce.