Any good duck is good for this, teal, widgeon etc. Gut and pluck. Split breast to lay it open. Sprinkle with Tony Chaceres or whatever. I smoke them in my big chief maybe 1/2 a pan of apple chips generally but not to cook but just for flavor. When I’m ready to eat one it goes on the grill but watch close the fat will flare and burn it up if you’re not careful. Cook it rare. Broiling it might work too. Make a believer out of you! Unless the duck is fishy to begin lol

That looks very good, Drasselt.

I thought spatchcocking was removing the back bone and flattening out that way

One of my favorite ways to cook duck for sure. Something about cooking them whole that takes it to the next level!!

I cut out the backbone and mash them flat

Self taught lol.

According to a dictionary definition just split, doesn't differentiate:

spatch·(This word is unacceptable on Trapperman)

noun:
a chicken or game bird split open and grilled.
verb
verb: spatchcocking
split open (a poultry or game bird) to prepare it for grilling.

I split the breast so it can cook a bit more since it is so much thicker than the rest. That said the back meat and thighs are my favorite parts no doubt.

Also I cut out the breast bone in order to season that thick breast meat better and let it get some smoke; more flavor.

Nice job Coondagger those look head shot I don't see any bb holes in them

tss #9, they go all the way through a wood duck at 30 yards

had to look up tss--very interesting!

Thanks! and they taste even better than they look