6 boneless duck breasts, skin on

For Brine:

2 quarts water

¾ cup kosher salt

¼ cup sugar

4 teaspoons pink salt

½ cup maple syrup

½ cup Madeira

1 bunch fresh thyme

2 bay leaves

Brine: Combine all the ingredients in a large pot. Place over medium-high heat and bring to a simmer, stirring to dissolve the salt and sugar. Remove from heat and let cool to room temperature, then refrigerate until completely chilled.
Duck: Add to the chilled brine and weight down with a plate. Refrigerate for 8 to 12 hours. Rinse the breasts under cold water and pat them dry. Refrigerate them on a rack set over a small baking sheet and refrigerate for at least 4 hours, or up to 24 hours.
Hot-smoke: Preheat the smoker to 180 or 200°F and cook the breasts for 2½ hours or until internal temperature registers 160°F. Refrigerate until chilled.

Presented by: Sysco Knoxville

Date: 11/10/16