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A question about a recipe: Slow Roast Duck

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I have a question about the recipe "Slow Roast Duck" from Merrill Stubbs. I see one of the commenters here did it spatchcocked and I have one in the oven right this way (and oddly I think the photo illustration is spatchcocked?), is there is a disadvantage to this? I'm otherwise following this recipe.

asked by Martha almost 5 years ago

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Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

I know it looks spatchcocked from the photo, although it's actually not. But I don't see any issue with doing it that way!

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