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Categories:Viewed: 75 - Published at: 3 years ago
Ingredients
- 4 each duck breasts 150g each
- 1 bunch watercress
- 1 each hot chili peppers chopped
- 1 pound mushrooms, shiitake
- 1 pound mushrooms, enoki (straw)
- 1 each - Paperbark Roll*
- 1 teaspoon black pepper
- 30 grams plums sauce
Method
- Use a cast iron or camp oven, line it with damp paperbark (Vic tells me he saves the off-cuts when thinning sheets for this) and set over a medium heat with the lid on.
- Crust the duck breast with Alpine pepper.
- 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.
- Remove from the camp oven and rest in a warm place for 5 minutes this will help redistribute the juices in the meat.
- Slice the duck into thin slices.
- Slice shiitake mushrooms and tease apart the enoki.
- Wash the watercress.
- Styling :
- Place the cress in the centre of the plate and alternately, layer the mushrooms and duck.
- Garnish with the chilli and enoki mushrooms or some deep-fried vermicelli.
- Finish with the Illawarra plum sauce and serve with extra sauce to the side.
