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1
Cut the duck breasts in half, lengthwise.
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2
Trim away any cartilage or membrane, and remove the fillet (a small strip of meat and tendon on the meat-side of the breast that comes off easily; some butchers may have already removed this when boning the duck).
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3
Sprinkle equal amounts of the Sichuan pepper-salt on all sides of the duck breasts, then rub with equal amounts of the orange zest.
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4
Pat equal amounts of the scallions and the ginger onto the duck breasts, then lay them in a nonaluminum dish, cover tightly and refrigerate overnight.
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5
Bring to room temperature before proceeding.
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6
Heat the oil in a large, heavy-bottomed skillet over medium-high heat until nearly smoking.
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7
Sear the duck breasts on the skin side only until dark golden brown.
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8
Remove from the heat and reserve.
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9
Mix all of the smoking ingredients in a small bowl.
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10
To smoke the duck breasts, prepare a wok (or Dutch oven) by lining it and the lid with two layers of heavy-duty aluminum foil, leaving an overhang of about five inches.
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11
Spread the smoking ingredients in the bottom of the wok and place a round cooling or steaming rack about one inch above the smoking mixture, propping it up if necessary with balls of aluminum foil set under the four corners of the rack.
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12
Set the uncovered wok over high heat and cook until wisps of smoke come from the smoking mixture.
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13
Place the duck breasts, skin side down, on the rack.
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14
Cover the wok, and crimp the foil edges together, leaving a small escape valve for the smoke.
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15
Smoke the duck breasts for four minutes, turn off the heat and let them sit for an additional three minutes before removing the lid.
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16
If the duck is too rare for your taste, add a tablespoon of dry rice to the smoking mixture, return the breasts to the rack and smoke for an additional two or three minutes.
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17
Let the duck breasts cool, then slice them in thin diagonal slices and serve.
