Paperbark Smoked Duck With Illawarra Plum Sauce – a delicious recipe with duck breast, water, chilli hot, shiitake mushrooms, enoki mushrooms, Alpine Pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
6
Slice shitake mushrooms and tease apart the enoki.
7
Wash the watercress.
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.
44
kcal
Calories
6
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4x150g duck breast, 1 bunch water cress, 1 chopped chilli hot, 4 serves shiitake mushrooms, and more.
Yes, Paperbark Smoked Duck With Illawarra Plum Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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