rosemary smoked duck breast  serves 2 and takes 2 days 2 large duck breast 1 large rosemary twig 750 g large tomatoes ½ cup white wine 2 tablespoon chopped flat-leafed parsley salt, pepper 2 garlic cloves 1. Rub the breasts on both sides with salt. 2. Cover the bottom of a large heavy-bottomed pot (28 cm in diameter with a good fitting cover) with tinfoil. Remove the rosemary needles from the twig. Put aside a ½ tbl. Spread the rest of the needles over the bottom the pot. Spread a piece of cotton gauze or thin cloth over the pot. With a piece of string tie the edges of the cloth around the pot. 3. Place the breasts skin-side up on the cloth and cover the pot. Turn up the overlapping cloth over the pot cover. With high heat, heat the pot until the rosemary begins smoking. Turn the heat off and smoke the breast for 20 minutes. Wrap the breast in tinfoil and refrigerate overnight. 4. The next day: Skin the tomatoes and cut them into eighths. Remove the seeds. Cut the garlic into thin slices. Coarsely chop the parsley. 5. Fry the breast, without oil, skin-side down for 3 minutes. Turn over and fry for another 3 minutes. Place the breast skin-side up in a baking dish or casserole. 6. Sauté the garlic and remaining rosemary in the frying pan with duck grease. Add the tomatoes and wine and cook over mild heat for 1 or 2 minutes. Season with salt and pepper add the parsley and pour the mixture around the duck breast. Bake in preheated for about 15 minutes at 175° C (350 ° F) back