Use a cast iron or camp oven, line it with damp paperbark 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 shitake mushrooms and tease apart the enoki.

Wash the watercress.

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.

Mark McCluskey is the chef at The Beachhouse restaurant in Wollongong, NSW. For more of his recipes check out www.dining-downunder.com