Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 719
Default 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


  #2 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 246
Default 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
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
spatchcock bulka[_2_] General Cooking 27 30-11-2009 05:39 AM
Spatchcock it Opinicus Historic 1 15-03-2007 02:07 PM
Spatchcock Virgin ~-x-y-~ General Cooking 12 20-09-2006 06:27 PM
vegas trip: gumbo, gumbo, sushi, ribs, duck, duck, duck, crabcake, and the conundrum of kobe beef sliders Blair P. Houghton General Cooking 3 29-08-2004 07:04 AM
spatchcock Bob (this one) General Cooking 6 25-06-2004 05:20 AM


All times are GMT +1. The time now is 03:57 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"