I am making [Kenji’s peking duck](https://www.seriouseats.com/peking-duck-mandarin-pancakes-plum-sauce-recipe) recipe for Christmas dinner, but I always have trouble with the skin on the top of the duck cooking faster than the rest. The past few years, I’ve been flipping it over on the beer can halfway through, which is greasy, messy, and somewhat dangerous.
However, I also adore [Kenji’s spatchcocked turkey](https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe) recipe, and the turkey always cooks beautifully, evenly, and with delightfully crispy skin every time. I was wondering if spatchcocking the peking duck might achieve similar even, crispy results?
by damnilovelesclaypool