Paperbark Smoked Duck With Illawarra Plum Sauce


Photo: Vic Cherikoff
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Ingredients

4 x 150grams duck breast
1 bunch water cress
1 chopped chilli hot
4 serves shiitake mushrooms
4 serves enoki mushrooms
1 Paperbark Roll*
1 teaspoon Alpine Pepper*
30 grams Illawarra Plum Sauce*
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1
Use a cast iron or camp oven, line it with damp paperbark and set over a medium heat with the lid on.
2
Crust the duck breast with Alpine pepper.
3
When the camp oven has heated enough to fill with smoke, place the duck breast inside for about 15~20 minutes or until the juices just run clear when the breast is pricked with a skewer.
4
Remove from the camp oven and rest in a warm place for 5 minutes this will help redistribute the juices in the meat.
5
Slice the duck into thin slices.
6
Slice shitake mushrooms and tease apart the enoki.
7
Wash the watercress.

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Yield:

4.0

Added:

August 29, 2010

Creator:

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