This is not only ridiculously expensive in the shops (if you can find it), but you can produce it at about a fifth of the price yourself . . .
2 Duck breasts
Pinch Fresh thyme
Tspn Sea salt
Tspn Brown sugar
Oak/cherry/apple sawdust (actually tea works well too)
Rub the breasts with a 50/50 mixture of salt and sugar with a pinch of mace. Leave to stand for at least an hour (24 is better). Then sear on a very hot pan for five minutes on each side. Next you need a hot smoker – which is much less complicated than you might imagine. These are basically big biscuit tins which you put on top of your stove. You can buy one on e-bay, or just use an old biscuit tin. The basic thing is to put good deciduous sawdust onto the bottom, put a rack in on top, then your produce, then seal the lid and put the whole contraption on top of a conventional burner/ring. Take it off after about 20 minutes and leave to stand.
N. B. I start with a whole duck and fillet off the legs and breasts myself. The wings go to the hawks, the bones to the stockpot. This means an £8 bird ends up producing 10 human and four animal meals (the dog and chickens eat the remains of the stockpot), but you can just start with two duck breasts (at about the same price as the whole duck)