Meat temp for duck; spatchcocking

Aron

I'm going to a potluck tonight, and I'd like to bring a duck. I assume that I should use the same meat temps as I have been for chicken (165 breast, 180 thigh). Is this correct?
And while I'm on the subject, can I spatchcock the duck and cook direct on a raised grill just like chicken, or is it just too fatty and even with the raised grill do I need a drip pan?
Last night I cooked a spatchcocked chicken that was my best ever. I used a mortar and pestle to smash together some ginger and roasted sesame seeds until they formed a pasty consistency and then added some Teriyaki sauce and hummis to add volume to the paste (keep it fairly thick). Then I rubbed it all underneath the skin, and the flavor really penetrated throughought the bird. I only put it on about 10 minutes before placing the chicken on the fire. It was incredible and really easy.
Ok--please help me with the meat temps so I don't undercook or dry out the duck. Thanks.[p]--Aron

The Naked Whiz

Aron,
Were the sesame seeds toasted or "raw"? Thanks!
Doug

Aron

The Naked Whiz,
They were toasted. I suppose it could work with raw, but I always find the toasted ones have a better flavor (I made bagels once with raw instead of toasted, and toasted were much better).
--Aron