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Wattleseed Crocodile with Riberry Confit

Recipe submitted by Vic11

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Ingredients

1 kg crocodile tail fillet (bone out and trimmed)
60g wattleseed*
Outback salt
1 piece damp paperbark, appropriately thinned
String or cooking twine
80g riberry confit*

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Method

In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt
roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely
place in a microwave dish and cook on high (750W) for 5 minutes; rest for 5 minutes, invert the roll and cook a further 5 minutes on high; alternatively, poach in a steam oven until firm to touch, although this will give a drier result as the juices tend to run with prolonged cooking
chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder)
machine slice the crocodile to 2mm thickness

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Notes & Tips

*Wattleseed can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=index&cPath=4 *Riberry Confit can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=10