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another spatchcocked duck

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Baysidebob
Baysidebob Posts: 489
edited September 2012 in Poultry

I've ruined more ducks than a Chesapeake Bay poacher and thought I finally had it down (no pun intended).  So I look through the forum and see all sorts of spatchcocked ducks.  I don't even particularly like duck but I gotta try this.

Step one is slitting the skin with a razor blade to let the fat out.  Spread the skin with your thumb and forefinger while slicing and you can see it open up wthout cuttin too deeply.

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I used the AR with a 15" pizza stone for indirect.  It's worked for me just fine.

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Put the electric starter in vertical to keep the fire top to bottom in the center. It’s a small fire to start and takes awhile to build. I find the delay can be mitigated with ice cream and beer (in that order).

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On she goes skin down.  Suck out the great duck-fat with a glass baster.  I had previoiusly used a plastic baster and it melted.

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Poked a few holes in to let more fat out once she was on and warmed up.

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Getting close, start basting.

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All done, looks good.

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I'd rate it "very good" but short of "perfectr".  Wife did a glaze with peach preserves, s&p, ginger, orange juice and brandy.  She seldom measures so I can't provide a recipe.

Taste was excellent; skin was crispy but it wasn't as tender as I would have wished.

I have a backup duck in the freezer.

What I'll do different next time:  I put the rig and duck in at the same time, mistake.  All that metal and stone sucks up heat for a good while.  Next time I'll put the rig in sans duck and let it heat up.  The point is not to "save time".  "Big Green Egg" and "save time" is a contradiction in terms.  The point is to not have the poor bird lolygagging over a weak flame and drying out.

I'm close, real close to getting this right.  I don't care how many more ducks I have to destroy, I'll get it just right.   Any tips from duck eggsperts appreciated.

 

My actuary says I'm dead.
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Comments

  • travisstrick
    travisstrick Posts: 5,002
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    Never done a domestic duck. The wild ones are a whole different ball game. 

    Your looks good to me. 
    Be careful, man! I've got a beverage here.
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  • Baysidebob
    Baysidebob Posts: 489
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    travisstrick said:
    Never done a domestic duck. The wild ones are a whole different ball game. 
    . 
    So true, hence Kierkegaard's "Goose parables".  For most of human history the problem was not enough calories.  Look at the belly of a wild goose.  Nice and round.  Look at a domestic goose, fat drooping down.  Same with ducks.  Wife and I worked with a hunter.  He gave us geese, ducks and teal.  We were working, had no time and I used a gasser.  I stuffed them all on a spit in batches and they came out great.  I have no idea how i'd do them on my BGE but i'm sure it would be swift and gentle.
    My actuary says I'm dead.
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    What do you do with the duck fat that you siphoned off?
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  • Botch
    Botch Posts: 15,485
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    SteveWPBFL said:
    What do you do with the duck fat that you siphoned off?
    Fried potatoes, man, fried potatoes!!!   ^:)^
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • Baysidebob
    Baysidebob Posts: 489
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    Botch said:
    SteveWPBFL said:
    What do you do with the duck fat that you siphoned off?
    Fried potatoes, man, fried potatoes!!!   ^:)^
    +1
    My actuary says I'm dead.
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  • Little Steven
    Little Steven Posts: 28,817
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    Looks real good from here. I'm doing duck at around 250* and getting good skin. I sprinkle a bit of cornstarch on it.

    Steve 

    Caledon, ON

     

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  • Baysidebob
    Baysidebob Posts: 489
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    Hadn't thought of cornstarch.  I have one in the freezer.  I'm going to do it 325-350, pre-heat the rig and stone and go to 400 at the end.  Mine looks great but was only "good".  A bit dry and almost tough from too much time I suspect.  I don't know why I keep messing with ducks when I like chickens better and they're so easy.  I guess it's just the challange.
    My actuary says I'm dead.
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  • Little Steven
    Little Steven Posts: 28,817
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    Cornstarch works on chicken too. I would have duck or lamb every day if my family would go along.

    Steve 

    Caledon, ON

     

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