Paul O'connor wins a mixed dozen of Fowles Are You Game wines for his contribution to simple “calm down” cooking as demonstrated in the May issue by Jose Prendergast's coconut and lime duck leg with warm sweet potato.
Paul told us the first recipe was his favourite way of utilising wild duck fillets and the second one takes care of the leftover wedges.
Hot Smoked Duck Fillets Ingredients
• Breast fillets off 4–6 large ducks (blackies or woodies) • Brine — 2 tbsp of salt into 500 ml of water
• Soak clean fillets in the brine for 24–36 hours. • Dry fillets with paper towel. • Sprinkle light coating of red gum (or your favourite) sawdust over base of smoker. • Place fillets onto top rack in hot smoker, with a drip tray on bottom rack to catch moisture. • Put half a cup of methylated spirits into fuel dish and ignite. • Place smoker with fillets on top — cooking time about 20–30 minutes depending on ambient temperature.
Option 1: Hot with vegies or salad, 1 to 2 fillets per person.
Option 2: Slice thin (3–5 mm slices cut across the grain) and serve warm, mixed through a green salad.
Option 3: Serve cold — sliced thin and eaten straight up with a tooth pick or on favourite crackers (dob of homemade relish optional). Note: Slicing thin helps in locating any teeth-busting steel pellets. Result: All sensational