Paperbark Smoked Duck with Illawarra Plum Sauce

    35 minutes

    Duck breast smoked in paperbark and served with enoki and shiitake mushrooms and Illawarra Plum Sauce.


    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 4 x 150g duck breasts
    • 1 bunch water cress
    • 1 hot chilli, chopped
    • 4 serves shiitake mushrooms
    • 4 serves enoki mushrooms
    • 1 paperbark roll
    • 1 teaspoon Alpine Pepper
    • 30g Illawarra Plum Sauce

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    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.Slice shiitake mushrooms and tease apart the enoki. Wash the watercress.
    6. 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.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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