Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.
Thursday to Sunday, 2 and 3 course lunch from 11.45am
Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
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2 Poachers smoked duck breasts
100g grated palm sugar
1 mandarin peel, pith removed and cut into fine julienne strips
3 tbs fine julienne strips of ginger
2 tbs fish sauce
2 tbs mandarin juice
2 mandarines – segmented
Place palm sugar with 30ml water in a heavy-based saucepan and bring to a boil. Add mandarin peel and ginger and cook till it goes a dark caramel colour. Stir in fish sauce, mandarin juice and add the mandarin segments and keep warm. Heat a frying pan, score the smoked duck breast skin and place in the pan skin side down. Heat for 3-4 minutes on each side. Serve with chargrilled asparagus and rice and a glass of Poachers Vineyard Pinot Noir.
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