Mix the soy sauce, honey, and lime juice to form a thick marinade.
Score the skin of the duck breast with a sharp knife several times.
Preheat a pan and add half the marinade until it bubbles and smokes.
Add the duck skin-side down and cook for one minute per side before removing.
Lay the duck on a 30cm sheet of foil and season well.
Fold and seal the foil into an envelope around the duck.
Place wood chippings on a larger foil sheet and put the duck envelope on top.
Prick the inner duck bag 20 times and seal the outer foil to create a smoking bag.
Smoke the parcel in a griddle pan over medium heat for eight minutes.
Blanch the pak choi in boiling water for one minute, then toss with sesame oil, lime, and ginger.
Serve the sliced duck on the pak choi with the remaining marinade drizzled over.