On Mon, 22 Nov 2010 19:15:58 -0600, Sky wrote:

> Perhaps "spatchcocking" the duck will help when it's cooked under a
> broiler in addition to the above. That way, the bird is mostly the same
> 'depth' (vertical width) and will cook evenly all the better without any
> turning.

Word of warning - spatchcocking a duck is not easy. Not easy a t
all. Ducks are much more sturdy than chickens. It requires a
hacksaw, nothing less.

But spatchcocking is a good idea, at the lowest point in the oven
and tented with foil as Marty mentioned. I still think it may get
too much heat on top and not much underneath.

-sw