Smoking Duck Breast
Learn how to smoke duck breast with Jay Morjaria.
- Skin on duck breasts
- Flaked sea salt
- Wood chips
Prep the duck as described left.
In the base saucepan of the steamer, line with foil and add the wood chips.
Place over a low heat, using a blowtorch set alight the chips.
Put the steamer basket over and add the duck breasts.
Cover with the lid and cold smoke for 5-6 mins.
Remove from the steamer and cook as described left.
*If you prefer the duck well done, place in the oven for 4 mins at 175c.
To serve, slice the duck thinly and serve on top of kimchi.
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