Originally Posted by Gore
Wow, that looks awesome, thanks for sharing! Will have to look out for duck breasts one day, but first I need a proper grill (only have my WSM right now, I don't count my good old African Cow Dung Charcoal Grills any more).
I haven't taken a look at our goose yet, it's still in a bag in the fridge, so this will be very interesting to see how fatty that goose really is.
If there really is enough fat under the skin, should I only rub it, or would I want to get rub also under the skin?
As said, I'll post a picture once I have spatchcocked it and decided on brine or no brine.