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Paperbark Smoked Duck with Lllawarra Plum Sauce

 
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Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
 

Ingredients

4 each duck breasts
150g each
*
1 bunch watercress
*
1 each hot chili peppers
chopped
*
1 pound mushrooms, shiitake
1 pound enoki mushrooms
*
1 each -
Paperbark Roll*
*
1 teaspoon black pepper
30 grams plums
sauce

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 684% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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