Roast Duck

After mowing the lawn on Saturday, April 20, I got the Big Green Egg barbecue ready to roast a spatchcocked duck on the grill.


I came across this interesting mate in two (white to move) on Facebook. One must prove that black may not castle (his king has moved previously).


The large duck has been spatchcocked and marinaded and is ready for the fire.


The Big Green Egg is ready.


Skin side up to start.


Twenty minutes and turned twice.


Ten more minutes. The flare-up flame will be extinguished when the lid is closed.


The temperature gauge says nearly 600F, but I'm not sure of its accuracy.


Letting it rest for ten minutes before carving.

Email Richard dot J dot Wagner at gmail dot com


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Last updated April 21, 2019 by Dr. Rick Wagner. Copyright © 2019, all rights reserved.