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
See map >
2 Poachers smoked duck breasts
2 ripe plums
4 tbsp raw sugar
1 star anise
2 tbsp rice wine vinegar
2 tbsp teriyaki sauce
1 bunch Gai Lan – Chinese broccoli
Small handful coriander leaves chopped
Serve with rice or soba noodles
Heat a heavy frying pan over high heat. Using a sharp knife score the skin of the duck breasts. Place in a pan skin side down and heat for 4 minutes. Cut the plums in half and remove the stones, place in a small saucepan with the sugar and star anise over medium heat. When the sugar has started to caramelise, add the vinegar and allow to simmer until needed. When the duck has cooked on one side turn and cook the other side for 4 minutes, flip it back again for another 2 minutes – remove and let rest. Place the Gai Lan in the frypan juices and cook till soft 2-3 minutes. Arrange the Gai Lan and plums on a plate, slice duck and place on top.
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