Roasted Duck Wraps with Maple and Lemongrass Roasted Apricots

10 Aug 2022

Roasted Duck Wraps with Maple and Lemongrass

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.

Ingredients

  • 1 whole duck (around 1.5kg)
  • 2 tablespoons five spice
  • A little neutral oil, for rubbing the duck
  • 320g apricots, halved (it’s OK to leave the stones in as this helps keep their shape)
  • 6 tablespoons maple syrup
  • Juice of 2 oranges
  • 2 stalks lemongrass, bashed
  • 4 tortillas or flatbreads
  • 3 spring onions, sliced lengthways into short lengths

Directions

1.

Place the spring onions

Place the spring onions into a bowl of iced water to crisp up.

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2.

Place the duck onto a rack

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.

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3.

Light two gas burners

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.

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4.

Combine the halves apricots

Combine the halves apricots, maple syrup, orange juice, lemongrass and a pinch of salt in a separate baking dish.

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5.

Add them to the BBQ

Add them to the BBQ 25 minutes before the end of cooking time and cook until they’re soft and lightly charred in places.

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6.

Rest the duck for 20 minutes

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.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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