Duck on the Egg?

EasternEgger

A while back I saw a recipe for Duck on the BGE.
I believe it was a "Spatchcocked" method and seamed simple.
I have NEVER tried to cook duck. Everyone has told me it will either burst into flames , due to the greasy nature of duck, or be very oily.
I don't believe it... any recipes?? [p][p]

BlueSmoke

EasternEgger,
Scroll down to Naked Whiz's "Rogue's Gallery" post and check djm5x9's photo to see how duck can look! He's da man when it comes to duck. Be prepared to salivate.[p]Ken

EasternEgger

BlueSmoke,You'r Right. They look great!
From what I see they were just Spatchcocked and set on a raised grill.
From the picture they look like they weren't flipped during cooking.
Any info. how long and what temp ?[p]

BlueSmoke

EasternEgger,
Don't have a clue. I do know they look spatchcocked, and abSOlutely delicious.[p]Hopin' djm5x9 checks in soon.[p]Ken

djm5x9

Ken:[p]Thanks for the kind words . . .
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djm5x9

<p />EasternEgger:[p]Hmmmmm! Spatchcocked is a rather queer word . . . I just butterfly mine![p]Cut the backbone out of your birds, dust with your favorite rub, and let them lay on the grill cavity side down in a pre-heated cooker. Via whatever set-up allows - elevated racks, etc. - get those birds in the upper dome area to capitalize on the convection activity. This should be a direct cook so do not incorporate plate setters, drip pans or the like in your set-up.[p]Pecan or fruit wood goes well with duck if you care for a little smoke, just a couple of chunks will do it. Pre-heat the cooker to 200º dome and let the birds (you have to do at least two!) cook for four to five hours with out turning. If you feel more comfortable cooking at a higher dome, keep it as low as possible. The goal is to render as much fat as possible. As the cook nears completion, raise the dome temperature to crispin the skin.[p]For something a little different, take the prepared birds and marinate them in a weak (diluted with water) teriyaki solution for a couple of hours in the refrigerator and cook the same way.[p]The key to success with this cook is not to over cook and dry the birds out. Likewise, if you under cook them it will be tough and pull dentures out. Think “low and slow” pork butt and you will do just fine.[p]A little advise . . . In the future, don’t ask white folks about duck . . . They don’t know nuth’in ‘bout no stink’in duck!

EasternEgger

djm5x9,
Actually, I don't even know what a "Spatchcocked" is.
Just saw it used in the chicken recipes. I really appreciate the information.
I'm going to stick those birds into the marinate and do the "low and slow".
Cooked plenty of Pulled Pork so low and slow doesn't bother me.[p]Thanks again...[p]EasternEgger

MAC

djm5x9,
Do you pierce the skin at all to let the oil out? Those birds look just DUCKY!

djm5x9

MAC:[p]NO! A nice long "low and slow" will render much of the fat if you do it right.
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djm5x9

EasternEgger:[p]You are most welcome . . .
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