In this recipe, you’ll encounter every technique that could possibly be applied to preparing meat: grilling, smoking, and searing in a pan. We like to buy big, fat, farmed duck breast, since these can withstand all kinds of temperature changes without the risk of drying out. The intention is to allow the taste of smoke to penetrate the meat and fatty parts. That way you’ll get a mild greasy fume during grilling and a nice Maillard reaction in the pan—a harmonious combination of all the techniques. Searing in a pan or on a griddle will brown the meat on the fatty skin side without setting the coals on fire.