Smoked Duck Breast with Jalapeno Glaze

Instructions

1. 1

   Brine the duck breasts in the refrigerator, for four to eight hours in the brine solution. Afterwards, dump the brine and rinse the duck breasts well.

2. 2

   Using an outdoor cold smoker at about 100 degrees, smoke the duck breasts for 30-45 minutes. Or use a stovetop smoker.

3. 3

   Combine all ingredients except the duck breast in a small saucepan over medium low heat. Bring to a boil and reduce to a simmer. Simmer until thick enough to remain in an upside-down spoon for a second or two.

4. 4

   Brush the duck breast lightly with the sauce. Sprinkle with a little salt and pepper. Roast in a preheated 450-degree oven until just a blush of pink remains at the center--about 15-20 minutes.

5. 5

   Spoon some of the sauce on the plate. When the duck breast is ready, slice it on the bias about 1/4 inch thick. Fan out the slices on the plate and serve.