Though many people see smoking as a process meant for professionals, or at least for doing outdoors, this procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches for a picnic. When smoking, be sure to seal the foil tightly to keep the smoke from infusing more than just your duck.
•The USDA recommends cooking the duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it only to 135°F. To our taste, that yields the perfect degree of doneness.
•While smoking, turn on exhaust fan and, if possible, open kitchen window.
•Smoked duck keeps, cooled, uncovered, then wrapped tightly with plastic wrap and chilled, 2 days.
•A stovetop smoker can be used in place of a wok. Marinate duck breasts, then season with salt mixture, and sear as directed in recipe. Line drip tray of smoker with foil and spread rice, tea, brown sugar, and cinnamon stick pieces evenly over center of tray. Put duck, evenly spaced, on rack. Put smoker on stove, using 2 burners, and heat over moderate heat, uncovered, until chips begin to smolder. Cover smoker. Smoke duck 8 minutes, then remove smoker from heat and let stand, covered in smoker, 10 minutes. Transfer duck to a cutting board and let stand loosely covered with foil, 10 minutes.
