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  1. Bought a nice fresh duck at the market. I removed the backbone, the breastbone, the loose tail/neck skin/fat and the breast skin/fat to process out the fat later for frying, and use the other parts for soup/risotto stock. I brushed the spatchcocked or butterfly'd duck with melted butter, rosemary, salt and pepper. Then I smoked it on the Saffire Kamado with cherry wood chunks in one half of my divided fire bowl. I used the heat deflector stone with a water pan on top of it and just below the cooking grate. After about an hour at 275 degrees the smoke from the cherry chunks had stopped so I started adding peach chips every 10 minutes or so through the chip hatch. Then for the last 20 minutes I brought the temperature up to 350 to crisp the skin and render out the last of the fat. The total cooking time was about 2 hours and the duck was perfectly done and very moist. I also cooked up the duck liver in butter with a little salt/pepper in a skillet as an appetizer while waiting... Spatched Duck by ski_freak1, on Flickr Afterwards I skimmed the fat off of the water pan to save that seasoned and smoked fat for frying with later too. I finally roasted the skin I had saved for some crackle appetizer the next evening...
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