Paperbark Smoked Duck With Illawarra Plum Sauce
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 9:20pm

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.