Anyone ever spatchcock a duck?

[austin87]

I've had great success with chickens spatchcocked and am thinking about doing the duck the same way since I don't have a roti. I searched the forums and saw some good cooks for flavor/time/temp (Shayne's orange duckling and a few others). Thinking that all the surface area on a flat duck could make for some awesome skin.

[BBcue-Z]

I found these two links on the Web:
http://booze-and.blogspot.com/2012/01/duck-and-stormy.html
http://forum.mybbq.net/viewtopic.php?f=4&t=31575
The first link the duck is cooked in an oven, but the method can be easily adapted for the grill. And you'll probably need Google translator for the second link

I've cooked duck before, but never spatchcocked, but I can't see why it wouldn't work.
Here are a couple of hints that I can share with you. Since duck has a high fat content, you'll need to cook it slow to render as much fat as possible. Always Cook it indirect, since the fat dripping can cause huge flare-ups.
I poke the skin multiple times with a fork to allow the fat to drain. Also if you initially put some water in the drip pan, the steam will help render some of the fat faster. Don't add any water after it dries out, so the skin can crisp up.

Good luck and please come back and post pictures

[swamprb]

I haven't spatchcocked a bird since I discovered the "Leaping Frog" technique. 

https://www.youtube.com/watch?v=eixA28_Phak

No reason you couldn't do it with a duck

[BBcue-Z]

Agree, this is much better way than Spatchcock. By separating the white meat from the dark meat, you can control the cooking rate for each much better this way.

[Jammato]

I have to try that leaping frog method soon

[austin87]

http://weberkettleclub.com/forums/bbq-food-pics/kettle-duck!/

Here is the link for the report back - thanks for the suggestions all!