Wattleseed Crocodile With Riberry Confit

• 1 kg crocodile tail fillet (bone out and trimmed)
• 60g Wattleseed (* Can be purchased at: http://www.cherikoff.net/shop/index.php?main_page=product_info&cPath=4&products_id=14&zenid=a7c11ac8821b94fee752ddf984932fce )
• Outback Salt
• 1 piece damp paperbark, appropriately thinned
• string or cooking twine
• 80g Riberry Confit (* http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=10 )

1. 1. In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt.
2. 2. Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely.
3. 3. 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.
4. 4. Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder).
5. 5. Machine slice the crocodile to 2mm thickness.

outback salt, paperbark, string

Taken from www.epicurious.com/recipes/member/views/wattleseed-crocodile-with-riberry-confit-50094485 (may not work)