Poultry
Spatchcock
Spatchcock duck is backbone-out and flattened—helps fat render and skin crisp more evenly than a tight whole bird, and shortens roast time. Still fattier and slower than chicken; use a drip pan. Dry thoroughly, score the skin where thick, roast hot enough to crisp, and rest before carving. Pour off and save fat during cooking if it pools. Ideal when you want whole-bird service with better skin. Backbone goes to stock.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.3 g
- Saturated Fat 2.91 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.84 g
- Polyunsaturated Fat 2 g
- Cholesterol 90.6 mg
- Sodium 70 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 66.8 g
- Energy 178 kcal
- Water 66.8 g
- Carbohydrates 1.05 g
- Sugars 0.52 g
- Protein 22.8 g
- Fat 10.3 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 3.84 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.36 mg
- Vitamin B5 — Pantothenic Acid 1.04 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 435 mg
- Major Minerals 434 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.36 · vitamin-b5-pantothenic-acid: 1.04 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Spatchcock of Duck: composition reflects this culinary part relative to the whole ingredient.
History
Grill and roast enthusiasts adapted spatchcock technique from chicken to duck.
Food media popularised flattened duck for crispier home results.
Barbecue cooks spatchcocked ducks over indirect heat for even rendering.