PREP TIME 6.5 HRS
COOK TIME 2 HRS
1 CUP KOSHER SALT
1/2 CUP DARK BROWN SUGAR
2 T ESPRESSO POWDER
2-1/2 TBSP CURING SALT
1/4 CUP REGULAR MAPLE SYRUP
3 SPRIGS THYME
3 CLOVES GARLIC
3 CUPS ICE CUBES
6 DUCK BREASTS, SKIN ON
Combine first 8 ingredients in a medium sauce pan and bring to a simmer over medium-high heat. Simmer until sugar and salt have dissolved then pour over ice to cool.
Once cool to the touch, add duck breast and weight down with a stack of plates. Place covered container in the fridge for at least 6 hours or overnight.
Remove from fridge, take breasts out of brine and discard brine. Rinse duck breasts under cold running water and pat dry.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the Smoke (set to Super Smoke setting if using a WiFIRE enabled grill) and preheat, lid closed, for 10 to 15 minutes.
Place duck breasts on grill grate and smoke for 2 hours. Cool duck completely, wrap in plastic wrap and place in fridge until ready to use.
To cook, slice breast thinly and fry in a pan just like you would bacon. Or slice thin, place on grill set to 350 degrees F and cook for 10 minutes per side. Enjoy!