Combine 4 cups of water in a large pot, kosher salt, brown sugar, bay leaves, smashed garlic cloves, black peppercorns, and thyme. Stir until the salt and sugar dissolve.

Place the duck breasts in the brine, ensuring they are fully submerged. You can use a plate to weigh them down if needed. Cover the pot and refrigerate for at least 2 hours. The longer, the better!

After brining, remove the duck breasts and pat them dry with paper towels. This step ensures crispy skin during smoking.

Prepare your smoker and get it to a steady 225°F (around 107°C). Use fruitwood chips (apple or cherry) for that delicious smoky flavor. Soak the chips in water for about 30 minutes before adding them to the smoker.

Once the smoker is ready, place the duck breasts directly on the grates. Close the lid, and let them smoke for approximately 2 to 2.5 hours or until the internal temperature reaches 135°F (around 57°C). This slow smoking infuses the duck with fantastic flavor.

While the duck is smoking, prepare your grill or a hot skillet. Get it super hot!

Once the duck breasts reach the desired temperature, carefully transfer them to the hot grill or skillet. Sear each side for about 1-2 minutes or until the skin is crispy and golden brown. This reverse searing step locks in those delicious smoky juices.

Use your meat thermometer to ensure the internal temperature of the duck reaches 145°F (around 63°C).

Remove the duck breasts from the grill or skillet and let them rest for a few minutes. This step allows the juices to redistribute for maximum flavor.

Slice the smoked duck breast into thin, elegant pieces.