2lbs of duck breast
For the Brine
1 Tbsp black peppercorns
1 Tbsp Crushed red pepper
1 Tbsp dried thyme
3 bay leaves, crumbled
1 tsp whole cloves
2 star anise
1 Tbsp coriander seed, crushed
2 Tbsp minced garlic
1 Tbsp whole juniper berries
4 cups water
1/2 cup packed light brown sugar
1/2 cup kosher salt
For the Rub
1/3 cup juniper berries, crushed
1/4 cup coarsely ground black pepper
2 Tbsp crushed red peppers, crushed
2 Tbsp coriander seed, crushed
In a saucepan combine the water, brown sugar and salt.
Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat, add spice mixture, and steep for 1 hour.
Place the duck breasts in a glass or plastic container or a plastic bag. Pour the seasoned brine over the duck to cover completely and seal.
Let sit for 48 hours. After 48 hours, remove from brine and pat dry. Prepare rub and rub into flesh and skin pressing hard to make sure it really is rubbed in.
Heat a smoker or your oven to 250 F. Place the duck breasts in the smoker skin side down.
Slow smoke or roast the duck for 3 hours at 250 F. After 3 hours remove from smoker/oven and let rest until cool.
When cool, wrap tightly in plastic wrap, refrigerate for 1 week.