Paperbark Smoked Duck With Illawarra Plum Sauce

1. 1

   Use a cast iron or camp oven, line it with damp paperbark and set over a medium heat with the lid on.

2. 2

   Crust the duck breast with Alpine pepper.

3. 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. 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. 5

   Slice the duck into thin slices.

6. 6

   Slice shitake mushrooms and tease apart the enoki.

7. 7

   Wash the watercress.

8. 8

   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.

* Per serving · 4 servings · Values may vary.