Spatchcocked Duck

BobS

I did my first duck on the BGE tonight and it was great. I cooked it indirect, at 350 for about an hour and a half. It was seasoned with DP, Tsunami Spin and a little hickory for flavor. The skin on the thighs was really crisp. The breasts are so much larger than on a chicken that they could have actually used more time.[p]
[p]I added roasted asparagus and new potatoes with butter, thyme and sour cream.[p]

Ross in Ventura

BobS,
That looks great I'm going try this. Good Job.
Ross

JLOCKHART29

BobS, I got a freezer full of wild mallards. Looking at your pic that looks like a tame or farm raised duck as them are good looking drum sticks and a mallard hardly has any. Been looking to do a couple up and yours look good. The time you mentioned sounds alittle long for a less
"meaty" bird. I know from past experiance on a regular bbq grill a wild duck is vey lean and easy to dry out. Do you know what brest temp was when you pulled it?

BobS

JLOCKHART29,
I did not measure the breast temp, but I am guessing that it was down in the 145-150 range. If I am ordering duck breast, I like it medium rare and for this one that was good, because the breast was definitely a little pink.[p]I have not cooked a mallard for years, but I would think that using a little bacon might be in order and even cutting it into kabobs might be good.[p]I'll bet that the DP recipe for Ginger Lime Chicken Kabobs would be great with duck!!!