Shot a brace of mallards in the marsh this am. We like them roasted on the grill like a beer-can ckicken. 1/3 can of beer up each duck butt (that means you get a beer and a 1/4 before you start cooking. Rub down with oil, garlic salt and pepper. Cook about 45 min with indirect heat until the skin is crispy. Serve with wild rice combined with mushrooms and cranberries. Yowzer!!