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Recipe preparation steps
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1. 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
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2. crust the duck breast with Alpine pepper
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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
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4. remove from the camp oven and rest in a warm place for 5 minutes this will help redistribute the juices in the meat
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5. slice the duck into thin slices
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6. slice shitake mushrooms and tease apart the enoki
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7. wash the watercress
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Styling
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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.
Prep time 
