Step 1

Method .

Step 2

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.

Step 3

Pre-heat smokerhttps://www.charmate.co.nz/products/lawson-smoker-bbq 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 starterhttps://www.charmate.co.nz/products/premium-charcoal-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.

Step 4

Remove duck from brine. Rinse and pat breasts dry. Place on the smoker grill plate.

Step 5

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.

Step 6

Leave to rest a little before carving.

Step 7

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!