Spatchcocking has become one of our favorite ways to prepare poultry for grilling. The flattening out of the bird expedites the cooking process and makes it a natural for grilling. Due to the increased surface area being exposed to the grill the flavor of a spatchcocked bird is amazing and the cook time is reduced by up to 20%. For this recipe featuring duck, we had to rethink a traditional spatchcock and modify it slightly. The leg quarters of the duck need more cook time than the breasts so they are removed from the bird and cooked independently from the breasts and wings. This method allows for greater control and is ideal for a two zone grill set up.