• For the Duck Breast
• Mix the ingredients making sure the salt is dissolved.
• Place the duck breasts in the brine for 8-12 hours in a Ziploc bag. Turning once or twice.
• After brining take duck breasts out and pat dry with a paper towel.
• Score the fat side of the each breast with a sharp knife and in a hot skillet with a small amount of oil sear fat side down for 4-5 min.
• Place duck breasts fat side up in a 210-225F smoker for 1 1/2 hour. You can use apple wood for this recipe.
• This should give you a medium-rare breast. If you would like it well done (I don’t know why) you can cook it to 170F.
• Slice thinly and serve with the cherry compote.

For the Cherry Compote:

• Place all ingredients except cherry jam into a small saucepan and bring to a boil.
• Reduce heat and simmer until reduced and thickened.
• Add cherry jam and serve with the sliced duck