Spatch the Duck

andersa

I'm planning on cooking a couple of ducks on the BGE Sunday. Since I got the BGE a couple of years ago, my chickens and turkeys have all been cooked spatched with great results. I'm thinking of doing the same with the ducks, but haven't cooked a duck in prob 10 years. Any reason not to cook duck spatched?

gdenby

"Any reason not to cook duck spatched? "

Nope, but doing it direct is iffy. Lots of fat running out. Have a pan under.

andersa

Good point, so indirect and like 325 or so?

Darby_Crenshaw

You can steam them first, after pricking the skin, to render much of the fat. 

Then spatch like a chicken

CincyTiki

Love Spatch Duck, low and slow to let the fat render.

andersa

Steam is certainly something I will attempt in the future.
This time I settled for raised indirect, around 325 for about 2 1/2h, internal temp about 165 in the breast. Served with potatoes roasted in duck fat and a (to me) too sweet orange sauce.
Overall turned out very good!

Canugghead

Nice!  Thanks for the reminder, I last made spatchcock Peking duck in 2011!

WAHOO_EGGER_CVILLE

Looks fantastic!