Unleash The Flavour: Mastering Spatchcock Roast Duck!

Spatchcocking is a process that makes your duck cook more evenly and much faster. By removing the backbone and flattening out the duck you are creating more surface area that is exposed to heat.
All you need is a duck, salt, chinese five spice, and garlic powder.
Cook at 400F for an hour. Then crisp the skin at 450F after but make sure to keep an eye on it so it doesn’t burn.
Let it rest for at least 20 minutes before cutting into it. This will give you the juiciest duck you have ever made.
Here is more info about the duck grown in beautiful British Columbia, Canada.
“Our “Grade A” Pekin duck is raised in airy, free run barns with fresh bedding added daily. We feed them a mixture of 100% Canadian whole grains and water straight from our aquifer. It is perfect for roasting or barbecuing, resulting in delicious, tender meat and crisp, buttery skin. We hatch, raise, and process the ducks on our farm in Chilliwack. Through careful on-farm management, we guarantee top quality
Our ducklings are started in a warm, cozy barn before they’re old enough (and have enough feathers) to move into an open-airflow barn. Always free run, our ducks are never caged. They enjoy an unlimited supply of fresh well water from the aquifer, as well as Canadian grains only. Fresh wood shavings are added every day.
We oversee the entire lifespan of our duck flocks, from ordering in “grandparent stock” from France, to raising ducks for breeding the eggs, to collecting and hatching eggs, and then raising the birds. It’s full-cycle farming, ensuring health and wellness of our poultry at every stage.”
You can buy this duck here:
online.fvsp.ca/product/whole-...
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