Have any spatchcocked and grilled a duck? Are there any special steps,
particularly to deal with the fat rendering? I have a small 4lb duck to
grill. I occasionally grill duck indirectly at a medium temp to render all
the fat into a drip pan. Generally we rotisserue a duck indoors on the
Farberware, an excellent way. The fat is great for cassoulet.
Any thoughts or hints?
TIA,

Kent
--
,constantly struggling with my level of ignorance