method
1. wipe the duck breasts. Crush the salt and spices and toast them in the wok. Allow to cool and rub them all over the meat.
2. Put a few inches of water in the wok, put the meat on a rack, cover and steam for 20-30 minutes, depending on the thickness of the meat. Remove the duck and rub all over with the soy sauce.
3. Prepare the wok for smoking. Wash it out, dry and line with a double thickness of foil. Mix the rice, sugar and tea and spread in the bottom of the wok. Place the rack on top and arrange the duck breasts on it. Put the lid on and seal the edge either with a strip of foil or, with moistened paper towels. Have the heat medium-high, place the wok on the burner and once it has begun to smoke, which you will smell rather than see, resist the temptation to have a look, and leave the wok on the heat for 10-15 minutes. ReÂmove from the heat and leave for a further 15 minutes, before removing and serving.
4. If you wish to serve it cold or as part of a warm salad, thinly sliced, leave it until it has cooled to the temperature you require.
