Duck is delicious, brined and smoked Duck is even better! If you like Asian flavours, you can add Chinese Five Spice to your brine.
Method
Mix brine ingredients together in a container with a lid. Mix brine until salt and sugar have dissolved. Add the duck breasts and make sure they are submerged. Put in the fridge for 12-24 hours. Brining keeps the duck moist and lightens the colour of the duck slightly.
Pre-heat smoker to 120°C (250°F). We recommend adding water to the water bowl to keep the duck nice and moist. To keep the temperature low, only fill one-third of a chimney starter with coals. You can also add wood chunks for extra flavour. Any sweet or fruitwood is good, try apple, cherry, pecan or maple.
Remove duck from brine. Rinse and pat breasts dry. Place on the smoker grill plate.
Cook duck until internal temperature is 66°C (150°F). Yes, that is a lower temperature than a chicken. Depending on the smoker temperature, this may take more or less than 45 minutes.
Leave to rest a little before carving.
Duck goes well with salads that have citrus and fruity flavours. We've used Watercress because the peppery taste of the leaves complements duck. Add some orange segments, a sprinkling of walnuts and pomegranate seeds, a lashing of your favourite sweet dressing and boom! You've got a show-stopper!
