Smoked Duck Breasts

• 6 Pekin (Long Island) duck breasts or 3 mullard breasts, skin on
• Pepper

Use a knife to score the skin on the duck breasts in two directions, making about 20 slits per direction (for more detailed instructions). Cut as deeply into the fat as you can without exposing the meat. Soak the breasts in the brine in the refrigerator—30 minutes for the Pekin duck and 45 minutes for the mullard.