In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt.
Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely.
Place in a microwave dish and cook on high (750W) for 5 minutes; rest for 5 minutes, invert the roll and cook a further 5 minutes on high; alternatively, poach in a steam oven until firm to touch, although this will give a drier result as the juices tend to run with prolonged cooking.
Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder).
Machine slice the crocodile to 2mm thickness.
Fan out 35 to 40g portions around the plate. Serve with the Riberry Confit garnish.