10 Aug 2022
1 Hour 10 Minutes | easy | Serves 4
These duck wraps are made using a whole duck roasted in five spice and cooked on the Jupiter Outback BBQ. Towards the end of cooking time, some apricots are also roasted with aromatic lemongrass and maple syrup, for a juicy, sweet and sour accompaniment. All this needs is some shredded spring onions to complete the wrap.
Place the spring onions into a bowl of iced water to crisp up.
Place the duck onto a rack in a roasting dish and rub with a little neutral oil, then rub all over with the five spice and season with salt.
Light two gas burners on the Jupiter Outback BBQ and set the heat to medium high – you are looking for a temperature of around 200C. Place the duck on the opposite side of the grill to the burners and close the lid. Cook for 1 hour, or until the Jupiter Outback probe thermometer reads at least 72C.
Combine the halves apricots, maple syrup, orange juice, lemongrass and a pinch of salt in a separate baking dish.
Add them to the BBQ 25 minutes before the end of cooking time and cook until they’re soft and lightly charred in places.
Rest the duck for 20 minutes before carving and serving with the roasted apricots, flatbreads, spring onions and the juices from the duck and the apricot pan drizzled over.
You could also serve a roasted duck like this one with pancakes, spring onions and hoisin sauce, for a BBQ spin on a Cantonese favourite.
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