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Salt-baked duck lettuce wrap with pickled carrots

Duck meat, spring onions, pickled carrot, rice - thats a wrap!

 Flame and Dame   Summer 2020 Join us on        @thebbqmag

 #FlameAndDame #Duck #Wrap




Fire table and chapa griddle plates from Tom Bray at Country Fire Kitchen but any BBQ with a lid and griddle plate could be used.




Salt-baked duck lettuce wrap with pickled carrots

  • 1 free range duck
  • ½ garlic, peeled and finely chopped
  • 1 thumb of ginger, peeled and finely chopped
  • 2 tbsp five spice powder
  • Coarse sea salt (~6kg for large duck)
  • 2 carrots cut into ribbons using vegetable peeler or mandolin
  • ½ tsp chilli powder
  • ½ tsp fennel seeds
  • 2 star anise
  • 1 tbsp sugar
  • 1 tsp salt
  • 100ml cider vinegar
  • 2 cups of white rice
  • 1 tbsp sesame oil
  • 2 tsp black sesame seeds
  • 1 tsp Korean red pepper flakes
  • 1 bunch of spring onions chopped into matchsticks
  • 2 tsp white sesame seeds
  • Handful coriander, chopped
  • 8 strong lettuce leaves (we used cos but little gem works well)
  • Sauce to finish, e.g hoisin sauce, sriracha chilli and kewpie mayo




  1. Put the garlic & ginger with 1tbsp of five spice powder inside the duck cavity
  2. Sprinkle the remaining five spice powder over the skin of duck, rubbing it in
  3. In a large mixing bowl add 1kg of salt with a sprinkling of water, mixing thoroughly. Add more water if required until the consistency of wet snow
  4. Make a bed of salt about 2cm thick on griddle plate placing the duck on top
  5. Insert a meat thermometer into the thickest part of the duck meat
  6. Continue to mix the salt 1kg at time with water, packing around duck until completely encased
  7. Place griddle plate over a bed of medium hot coals (you should be able to hold your hand at the level of the griddle plate for 6-8 seconds)
  8. Place a smaller griddle plate above with bed of lit coals, or close lid if using a BBQ 
  9. While the duck is baking in a bowl, mix chilli powder, fennel, star anise, sugar, salt and vinegar. Add carrots and allow to sit for at least 60 minutes
  10. Cook the rice and allow to cool
  11. When the internal temperature of the duck reads 75°C remove from heat. This should take approximately two hours. Allow to rest for a further hour
  12. Add the sesame oil, black sesame seeds and red pepper flakes to the cooked rice mixing thoroughly to separate the grains
  13. Crack the salt-crusted duck gently with heavy item such rolling pin or mallet. Peel of large pieces of salt crust and use a pastry brush to remove smaller pieces.
  14. Place the duck on a chopping board, remove the skin and pull the meat apart by hand using gloves if required. The meat should be juicy and there should be little resistance although the breast meat will remain firmer
  15. Arrange lettuce leaves on a plate, add a spoonful of rice and top with duck meat, spring onions and pickled carrot
  16. Add the sauce of your choice, we enjoy a mix of hoisin, sriracha and kewpie mayo
  17. Sprinkle with white sesame seeds and coriander


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