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Grilled Spatchcocked Duck
Grilled Spatchcocked Duck

Grilled Spatchcock Duck

  

January 26, 2016

Spatchcocking has become one of our favorite ways to prepare poultry for grilling. The flattening out of the bird expedites the cooking process and makes it a natural for grilling. Due to the increased surface area being exposed to the grill the flavor of a spatchcocked bird is amazing and the cook time is reduced by up to 20%. For this recipe featuring duck, we had to rethink a traditional spatchcock and modify it slightly. The leg quarters of the duck need more cook time than the breasts so they are removed from the bird and cooked independently from the breasts and wings. This method allows for greater control and is ideal for a two zone grill set up.

Ingredients

1 Whole Duck

Kosher salt

Fresh Cracked Black Pepper

Directions

Preparation

1Remove the duck from the packaging. Remove the giblets from inside the duck if they were included and reserve for future use. Rinse the duck with cold water and pat dry with a paper towel. Place the duck breast-side down on a cutting board. Using kitchen shears cut closely along one side of the duck’s backbone and through the ribs. Repeat this cut along the opposite side of the backbone to remove it entirely. You may opt to remove the keel bone as well but it is not entirely necessary and can be difficult. Flip the duck over and press down on the breast to flatten the bird. Using a sharp knife remove both leg quarters from the duck.

2Season the duck parts thoroughly with the kosher salt and black pepper. You may want to add your own personal flair and add your favorite spice blend or rub too.

Grilling

1Prepare your grill for a two zone cook by separating your GrillGrates into two sections. Preheat one section of your grates to 375F and the other to 500F.

2Transfer the duck’s breasts and wings to the cooler section of your grill, skin side down. The leg quarters go on the warmer section of the grill, again, skin side down. After 8-10 minutes rotate the duck parts keeping the skin side down. The idea is to render as much fat as possible from the skin without burning. Repeat this process for 30 minutes before flipping the duck and grilling it flesh-side down for an additional 15-25 minutes. The duck is finished cooking when the internal temperature of the breasts reaches 165F. The leg quarters should cook to an internal temperature closer to 200F. The extra heat on the leg quarters allows the stringy tendons and tough connective tissues a chance to break down.

3To serve begin by removing the wings from the breasts and then slicing the breasts evenly. The leg quarters can be split to give you drumsticks and thighs. Do not be alarmed if the meat is still slightly pink. Duck does not need to be cooked as thoroughly as chicken because it is a leaner, red meat and will dry out. Duck is also not as susceptible to the problems that plague undercooked chicken, especially wild duck. Grilled Georgia peaches and a kale salad were the perfect summer accompaniment for our grilled duck.

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