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Meat temp for duck; spatchcocking

AronAron Posts: 170
edited 7:41AM in EggHead Forum
I'm going to a potluck tonight, and I'd like to bring a duck. I assume that I should use the same meat temps as I have been for chicken (165 breast, 180 thigh). Is this correct?
And while I'm on the subject, can I spatchcock the duck and cook direct on a raised grill just like chicken, or is it just too fatty and even with the raised grill do I need a drip pan?
Last night I cooked a spatchcocked chicken that was my best ever. I used a mortar and pestle to smash together some ginger and roasted sesame seeds until they formed a pasty consistency and then added some Teriyaki sauce and hummis to add volume to the paste (keep it fairly thick). Then I rubbed it all underneath the skin, and the flavor really penetrated throughought the bird. I only put it on about 10 minutes before placing the chicken on the fire. It was incredible and really easy.
Ok--please help me with the meat temps so I don't undercook or dry out the duck. Thanks.[p]--Aron


  • The Naked WhizThe Naked Whiz Posts: 7,780
    Were the sesame seeds toasted or "raw"? Thanks!

    The Naked Whiz
  • AronAron Posts: 170
    The Naked Whiz,
    They were toasted. I suppose it could work with raw, but I always find the toasted ones have a better flavor (I made bagels once with raw instead of toasted, and toasted were much better).

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