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.Servings: 10