Mai Yatala (Swamp Food)

Wild duck seasoned with native parsley, native thyme, mountain pepper and Murray River salt, bleached warrigal greens, bulrush stem, native river mint mayo with Australian lime on a wholemeal wheat johnnycake.
Picture
Ingredients
• Wild duck 1 large breast 
• Warrigal greens 1 cup
• Bulrush stem 2
• Desert lime Qty 2
• Finger lime Qty 2
• Duck egg mayo 4 Tbs
• Murray River salt 1/2 tsp
• Native Sea Parsley 1 tsp
• Native Thyme 1 tsp
• Mountain Pepper berries ground 1/2 tsp 
• Mountain Pepper leaf ground 1 tsp
• Macadamia oil 1 Tbs
• Mara Murdumurdu Flatbread​ Qty 4

Equipment
• Kampa kuru Saucepan
• Kuru Bowl
• Tadli tadli frying pan
• Pakipakiti Knife
• Tarralyi Chopping board
• Karnkarnkati Spoon

Prepration
  1. Pre-make the Mara Murdumurdu Flatbread before making the filling. You can make the Mara Murdumurdu Flatbread 1 or 2 days before but it is always nicer fresh and warm.
  2. Pre-make the mayonnaise dressing. In a bowl mix 4 tbs of whole egg mayonnaise, 2 diced river mint leaves, the pulp of 2 finger limes and the juice of 1 desert lime. Mix the contents together well. Add extra lime or mint to taste. The desert lime can be substituted with any Australian limes, non indigenous lime or lemon juice.

Cooking
  1. Prepare the warrigal greens by picking the soft leaves and removing the hard woody stems from the warrigal greens. To prepare the bulrush stem only use the soft white part of the stem and remove any of the tuff stringy green parts of stem.
  2. Blanch the warrigal green and the bulrush stem in boiling hot water for 20 to 30 seconds. Remove the river vegetables from the boiling water with a strainer or a fork and place in ice cold water for 1 to 2 minutes. Blanching the vegetables will make them turn bright green and it will remove a slight irritant from the warrigal greens. It is okay to under blanch the vegetables but don’t over blanch them because they become soft and soggy.
  3. Drain the river vegetable leaves to remove the water.
  4. In a bowl add the Murray River salt,diced native parsley, diced native thyme, ground mountain pepper berries and leaf and blend the indigenous spices.
  5. Take the wild duck breast and coat the meat in the indigenous spices. Let the meat marinate in the spices for an hour or more in the refrigerator.
  6. Heat some macadamia oil in a frying pan until hot and place the wild duck in the pan. Cook the duck until it is golden brown on each side and the duck is cooked through. Slice the wild duck breast into thin strips.
  7. Finally to serve. take a warm Mara Murdumurdu Flatbread and fill it with the blanched river vegetables and the strips of duck. Top the fish with the mayonnaise and garnish with a river mint leave. Add some lime juice or some salt to taste. Enjoy!