After they are all plucked and ready to go, take game shears and cut along each side of the backbone until the whole backbone is out. Butterfly them and coat both sides with course ground pepper and kosher salt.Get the barbecue going at about 400to 425 degrees.In a small sauce pan on the stove on med heat, mix together: 1 stick butter, 1 cup orange juice, 1/4 cup lemon juice, 1/2 cup honey and 1/2 to 3/4 cup of apricot preserves or jam or preserves of your choice. Red currant jelly is killer as well.Blend all ingredients until butter and honey are melted and keep warm. Throw the ducks on the grill, skin side up, and cook for about 5 to 7 minutes, turn them over, and slather the cooked side with the mixture, cook for another 5 to 7 minutes skin side down, then turn them over and cover skin side with mixture. I usually cook with charcoal, and I cook them indirect so the skin doesn't burn. They must be served rare, or at the most med rare or they will get tough and over cooking causes them to taste gamy. You can add wood chips if you like a smokey flavor, and there is usually sauce left over for dipping.The sauce is for 2 large ducks. Enjoy.