Fragrant Smoked Duck Breasts

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

This next recipe shows how to improvise a home smoker. The same method can be used for chicken, turkey breasts, fish, shellfish, what you will.


  • 4 duck breasts
  • 1 tablespoon coarse sea salt
  • 1 tablespoon


Crush the salt and spices, toast them lightly in the wok, and when cool, rub them all over the meat. Put a few inches of water in the wok; put the duck breasts on a rack in the wok, cover, and steam for about 20 minutes. Remove the meat and the rack.

Rinse and dry the wok, and line it with a double thickness of foil. Put the rice, sugar, cinnamon and rosemary in the bottom of the wok. P