A question about a recipe: Slow Roast Duck

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.

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  • Posted by: Martha
  • February 24, 2014
  • 1154 views
  • 1 Comment
Slow Roast Duck
Recipe question for: Slow Roast Duck

1 Comment

Merrill S. February 24, 2014
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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