Recent content by Fly Carpin

  1. F

    Roast duck?

    Spatchcock the plucked bird (cut out the backbone and press the carcass flat) Gently score top layer of skin to get fat rendering Salt and pepper both sides Skin side down on a hot grill, preferably charcoal, 7 or so minutes for a mallard Flip to indirect heat and cook to your liking Only...

Recent Posts

Friends of NDA

Top Bottom