Method:

To prepare the brine, combine brown sugar, pink salt, kosher salt, garlic, pickling spice and 2 litres of water. Bring to a boil and simmer, stirring until sugar and salt is fully dissolved. Allow to fully cool.

Once the brine is fully cooled, add the duck breast ensuring fully submerged, cover and put in fridge for 5 days.

After 5 days curing, rinse the Duck Breast with cold water, pat dry and place on a wire rack uncovered inside the fridge for approximately 2-4 hours.

Set smoker to 110C with Cherry Wood Flavour Bisquettes.

Drizzle each duck breast with the olive oil and sprinkle the pastrami rub all over the duck, covering well.

Once the smoker is up to temperature, add the duck breast.

Smoke for 1.5-2hours until the internal temperature is reading 73C.

Slice and each in a delicious duck pastrami sandwich with mustard and sauerkraut or however else you wish to enjoy it.