I found these two links on the Web:
http://booze-and.blogspot.com/2012/01/duck-and-stormy.htmlhttp://forum.mybbq.net/viewtopic.php?f=4&t=31575The 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