Spatchcock a duck?
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 |
Spatchcock a duck?
Kent wrote:
> 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, It'll work. You might want to use a slightly lower the temp (than say, chicken) to give it extra time for all that rendering. Be prepared for a boatload of fat to come off. I've done it successfully with goose too, though it's not something I'd ever do again. Also, I found that no skin cuts are required for spatchcocked duck/goose. It was not good actually, the skin ended up falling apart. -- Mort |
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