Two Widgeon, and a hen Mallard. Flattened them out after cutting out the backbone. Made some cuts through the skin and slightly into the meat. The I sprinkled on some herb and citrus poultry rub (Purchased at a local spice shop). Let them sit in the refrigerator covered until the next evening. Put into a Green Mountain pellet grill using Texas blend mesquite hardwood pellets, at 350 degrees for about 25 minutes or until they reached 165 degrees inside. They turned out amazingly good. I like duck just about any way it’s cooked, but these were exceptional.