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12 oz. Muscovy duck breast
1 gallon water
1 cup salt
1 large onion, peeled and chopped
1 stalk celery, chopped
1 small carrot, peeled and chopped
1/4 cup white wine
1/4 cup white wine vinegar
2 cloves garlic, chopped
2 Serrano chilies, chopped
1 sprig fresh thyme
1 sprig fresh basil
1 sprig fresh cilantro
1 sprig fresh parsley
1 bay leaf
Orange Ginger Marmalade:
Rind from 4 oranges, matchstick
2 Tbs. minced ginger root
4 oz. brown sugar
2 oz. red wine vinegar
6 oz. orange juice
3 oz. demi-glace
Salt and pepper


Combine all ingredients except duck in a large stockpot over high heat and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and cool completely. Strain brine through a fine sieve.
Submerge duck in brine and soak for 1/2 hour per pound, minimum one hour. Remove from brine and shake off excess moisture.
Place in smoker and cold-smoke for 1 1/2 hours using apple wood.. Remove skin, place in smoker oven at 350°F for approximately 10 minutes. Remove, keep warm Marmalade: Caramelize orange rind and ginger with brown sugar, add vinegar, orange juice and demi-glace. Cook 5 minutes to proper consistency. Salt and pepper to taste. Serve with 1/8" slices of medium rare duck breast.
Yield: 4 - 6 ounce portions