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First Spatchcocked Duck

thetrimthetrim Posts: 1,085
edited May 2013 in EggHead Forum
Thought I'd try something new.  I'm a big fan of Maple Leaf Farm Ducks and have done too many breasts to count.  This was my first try of a whole 6 lb duck. 

Done on the bottom portion of my swing rack indirect w a drip pan.  Got the egg to 300.  At one hour I added 4 thin sliced Yukon Golds and 1/2 of a thin sliced Vidalia Onion w two sprigs of rosemary chopped off the stem.

Temp climbed to 350.

Final time was 3 hours.  Internal of 180.  Next time, I'll maintain temp at 275 and let more of the fat render, remove the drip pan and crisp the skin up a little more before the finish.

All in all, it was great and the potatoes were amazing.  I need to grill at least one duck per month.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
Tampa Bay, FL
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Comments

  • NecessaryIndulgNecessaryIndulg Posts: 1,121
    Gorgeous!
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • Charlie tunaCharlie tuna Posts: 2,191
    That looks very interesting --  i might (?) try it ???
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  • SmokeyPittSmokeyPitt Posts: 6,539
    edited May 2013
    That looks amazing.  I am sure the taters cooked in duck fat were something special.  Really nice plated pics.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • CincyTikiCincyTiki Posts: 150
    Looks great. Did you add any wood to the lump?
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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  • thetrimthetrim Posts: 1,085
    Did a couple pieces of apple wood.  That's it
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    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • GA_DawgsGA_Dawgs Posts: 273
    Looks great!
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  • IrishDevlIrishDevl Posts: 1,390
    I think I would love to do a hanging duck to render the fat a bit more, but looks great.
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  • CPARKTXCPARKTX Posts: 1,047
    Great idea. I'm doing a Peking Duck this weekend for Mother's Day.
    LBGE & SBGE.  Central Texas.  
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  • cajunduckcajunduck Posts: 203
    We usually kill around 1200 ducks a season, and never even thought about spatchcocking one. Good idea!
    Geaux Tigers!! West Monroe, Louisiana
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  • thetrimthetrim Posts: 1,085
    CPARKTX said:
    Great idea. I'm doing a Peking Duck this weekend for Mother's Day.
    Please document
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    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14
    Tampa Bay, FL
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  • That looks sooo good.  Gotta try it.  Thanks and I love your beer selection.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • tazcrashtazcrash Posts: 1,851
    edited May 2013
    Looks great. I've heard duck fat has an incredible flavor, but I've only had Duck 1 time from a restaurant (4 slices of duck breast). I thought it was ok, but nothing fantastic. 
    Is it that good? What am I missing here? 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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