-"La nuit est à nous..." When the words are uttered, the weekend begins. After that, you actually have to make sure you behave. Soon the glasses start to clink and after the goodies are brought out, everything that happens is just a natural continuation of the introduction. Since the preparations for Friday dinner often tend to slip away in terms of time, it would be negligent not to serve the body something edible before then. A hot-smoked duck breast baked in puff pastry with chèvre and pear marmalade is just the kind of small thing that goes perfectly with Friday's obvious drink.

An appetizer, some would call it. Another would say pick food. Those of us in the know, we know that it's actually just slow cooker food. Hot smoked duck breasts are among the easiest things to smoke. Of course, a few days of planning is required, but the effort is minimal. Also, how happy do you get when you are already reminded on a Monday or Tuesday that it's almost the weekend?

The duck breasts have been allowed to lie in a layer of salt for just over two days before being dried and left to dry on a rack in the fridge for one day. They have then been hot-smoked for a few hours. The duck breasts are best if they are then left to rest vacuum-packed for a few days. Of course, you can serve the breasts straight from the smoker, but I like to give them at least a 24-hour rest before the feasting begins. The intensely red and salty duck meat is full of all the smoky flavor. Wrapped and baked in puff pastry with coarse chèvre and sweet pear marmalade, it is a given success.

Method:

The salt law Boil the water and stir the salt into the water.

Remove from the plate when it starts to boil. The water must not evaporate to an excessive extent, as the brine then risks becoming too concentrated. Allow the mixture to cool in the refrigerator.

Trim the duck breasts on the flesh side so that all unwanted membranes are removed. The fat side is cut in a grid pattern. Do not cut into the meat. Then put the breasts in the layers. Add a weight so that the duck is completely covered.

After a day, you can switch places on the chests so that the teams have a chance to penetrate equally all around. In the 10% law, I let the breasts lie for 2.5 days. I think it's perfect if they are to be eaten as a snack with, for example, a beer. If you are to serve the breasts as a main course, however, you should go down to a weaker layer (8%) and shorten the time in the layer to 2 days.

Pick up the breasts and wipe them thoroughly dry. Then place them uncovered/airy on a wire rack in the fridge for another 24 hours.

After a day of drying, it's time to smoke. Apple or cherry briquettes are good for duck.

Place a thermometer in the thickest breast. Set the smoke to 80°C and smoke until the internal temperature is 63°C. When the internal temperature is reached, I switch everything off without opening the cabinet. Then let the breasts remain until the smoke has cooled.

Leave the breasts to cool on the kitchen counter. If you have patience, the best thing to do now is to vacuum pack them and wait for at least a day before you start enjoying them.

Roll out the puff pastry on a sheet of baking paper.

Lay out the chèvre as a ribbon (1/3 the width of the short side) in the middle of the puff pastry sheet and spread thinly with marmalade.

Sprinkle sparingly with chopped rosemary, then place thin slices of the smoked duck breast on top.

Cut diagonal slits in the dough on both sides of the filling. Brush visible puff pastry with beaten egg.

Fold up the ends of the puff pastry around the filling.

Fold the dough flaps from both sides over each other. The dough should be braided over the duck. T

hen brush the braid with egg.

Bake in 200°C hot air for about 20 minutes or until the length is golden.

Leave to cool until lukewarm, slice and serve with a glass of champagne.