Take your duck – I use wild mallard, as I have easy access to them, but a shop-bought Aylesbery would do just fine – and remove the breasts, taking as much meat off of the bones as possible.
Then salt the flesh of the breast meat – I use Maldon sea salt, as it’s a local product for me, and also contains natural antioxidants, which help keep a deep red colour in the meat. Place these curing breasts on a plate in the fridge for about 3 hours.
While you have your duck breasts in the fridge use this time to take off the duck legs. I freeze these and use them for a little confit duck at a later date. If you’re feeling really ambitious, you could also take the carcass and a few vegetables, and knock up a quick soup or stock for dinner (see my partridge and mushroom soup for inspiration).
Once your duck breasts have had 3 hours curing, pat them down with a piece of kitchen paper so they are dry. Then place in your smoker. I use a “Bradley Digital Smoker”(if you don’t have one see our shop links below). The temperature should be around 60 – 65c (140 – 149F) and smoke with oak for two hours. After two hours, remove the breasts from the smoker, allow to cool, and then chill in the fridge.
These are then best used finely sliced in a rocket salad. I love to use some balsamic vinegar of Modena to make a simple dressing, with olive oil and honey.