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 spatch...

...cocked?), is there is a disadvantage to this? I'm otherwise following this recipe.

  • 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!
 
Recommended by Food52