Use duck breasts, skinned and each half cut into thirds. Cut into halves if ducks are small. Legs may also be used. Wrap each piece of duck liberally with bacon and secure tightly with wooden picks. Place over coals and grill approximately 1 hour. Baste frequently with any kind of barbecue sauce. Figure at least 1/2 large duck per person. This recipe is also good for dove breasts.
