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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
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.
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!