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First Spatchcocked Duck

thetrimthetrim Posts: 526
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
Tampa Bay, FL

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