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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