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Spatchcock duck

SqueezySqueezy Posts: 1,101
edited October 2011 in Poultry

Did a spatchcocked duck the other day. Method came from a recipe on the other forum. All in all, it came out quite well, moist and flavorful with some crispy skin

 

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Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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Comments

  • BotchBotch Posts: 3,113
    When/if I ever remember to defrost it, I plan on trying this too.  
    I see you used a drip pan, did the fat survive without burning?  Potatoes sautéed in duck fat are better than just about anything.  (and may I add that Mac OS X 10.7 "Lion" automatically adds the little tic mark in the word "sautéed"?  That's kewl!)

    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • SqueezySqueezy Posts: 1,101
    Yes the fat survived just fine, although didn't get as much as I would have liked (didn't render enough for my taste) Used some of that fat to make a roux for a duck gravy/orange sauce that went very nicely with the meat.
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • GrannyX4GrannyX4 Posts: 1,440
    Looking good. The skin looks nice and crisp.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • LDDLDD Posts: 1,225
    very nice!
    context is important :)
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  • Squeezy, that looks very good.  I am not a duck fan, but #1 son is.  Might be tempted to do that for his christmas treat.  Thanks for the post...it is bookmarked
    Eggin in SW "Keep it Weird" TX
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  • GatoGato Posts: 766
    Nice looking bird Squeeze. I always enjoy seeing the pix of your cooks. Can I ask what the small grate the bird was sitting on was for? Also what was the approx cook time?
    Geaux Tigers!!!
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  • SqueezySqueezy Posts: 1,101

    Cooked for 2¼ hrs. between 380º and 450º ... temp got a bit high on me!

    Small grate was just for moving the bird around any hotspots and ease of putting in and taking off the egg.

    Incidently, that is out of a cheap little tabletop kettle grill. Although bird was done, I think another half hour would have rendered a bit more fat.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • GrannyX4GrannyX4 Posts: 1,440
    Did you prick the skin with a fork prior to cooking?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • SqueezySqueezy Posts: 1,101
    No I did not even think to as I'm always paranoid about losing the natural juices ....
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • GrannyX4GrannyX4 Posts: 1,440
    edited October 2011
    I was watching someone on dinners, drive in, and dives and they were pan frying duck breasts and they pricked the skin all over to render the fat.

    This is what Ina Garten says:

    With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • SqueezySqueezy Posts: 1,101

    I'll try that next time (skin pricking), however as I stated before, my best duck cooks were on a rotisserie on my gasser.

    Going to try one on my turkey cannon next time though and see how that goes on the egg!

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • When I cook fat duck (duck for foie gras) breast on my plancha (kind of skillet) we use to carve the skin in order to make the fat cook and the skin get crunchy... as the plancha collect the liquids (there is an angle and a drop) I simply make a dam of potatoes or yams, and they cook in the duck fat...

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    BGE XL, Large & Mini, Black Wifi Stoker Cannes, France
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  • BotchBotch Posts: 3,113
    Great idea, Gamera06!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • You will get more duck fat to render if you cut a cross-hatch pattern on the skin. I use a  sharp boning knife and cut very shallow slits in the skin. You have to be very careful not to cut into the meat or it will dry. Duck cooks and renders a lot better at lower temps.

    Steve 

    Caledon, ON

     

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