A person can only watch so many Masterchef episodes before this takes effect on the cooking in some way or another. While the effects on my cooking are numerous, here’s the latest:

Hopeful candidates are often seen to prepare smoked dishes (often tea smoked). Intriguing! I was considering the construction of a full-size smoker a number of times already, but always abandoned plans due to a shortage of storage space. While the last word is not yet said in this matter, there’s an indoors option!

Internet-research was disappointing though. Many recipes smoke fish or duck breast over a sugar-and-green-tea mix, brought to smouldering on the oven, and finish the cooking in the frying pan. That can’t be right. I abandoned those questionable instructions after one experiment, and created my own. Quick, easy, and delicious:

Make sure the duck breast is at room temperature. Trim the excess fat. Leave the skin on, but cut it cross-wise. Completely embed the breast in coarse salt (I use sea salt flakes) for 3 hours to drain some of the liquid from the meat. Alternatively, leave over night, then replenish the breast with a splash of port wine. I added crushed Juniper berries and Coriander seeds to the salt, but do not think this has an effect if left to cure for 3 hours only.

Remove, rinse and dry the breast. Discard the salt, which will now be wet through and through.

Line a wok with tin foil, and spread small aromatic wood chips al across the floor, one finger thick. I used Mesquite and Cedar chips, but assume regular Beech or Apple wood chips will work just as well.

Heat at full whack. Kitchen geometry permitting, actually set the wood on fire for a few moments. When the chips start smouldering, place a grid inside the wok, and put the breast (skinny side up) on the grid. Put a lid on, and seal if with the overhanging tin foil. A glass lid is a good choice, as it allows you to watch without opening.

Keep the heat going, and leave the lid on for 12..14 minutes, depending on the breast’s thickness. Now remove from the heat and leave it alone for another 2 minutes.

Finally, open the lid (take care, this can be very hot), and slice the breast into thin slices. Serve with a broth, or a salad, or just nothing. It’s delicious either way.