Hoisin Duck, taking the next step!!

Now the Brine is cooled and ready it is time to clean the Duck breasts for there soak in this flavorful bath. I like to use Muscovy Duck Breasts for this application, they are slightly larger. Muscovy Ducks originated in Central America and are overall a much leaner duck. Take the breast and trim back the fat to fit the meat, with sharp knife in hand slice into the fat being sure not to cut the meat below making three slices into the fat, place Duck in a air tight container with lid off pour brine to cover the breasts, cover and allow to soak for 24 hours in refrigerator. After the breasts have soaked remove them from the brine, pat dry with a paper towel and place on a rack above a sheet pan fat side down then back into the refrigerator for two hours uncovered. I said this is a long process but it is well worth the time and patience as you will experience if you try this process, one could take the breasts directly to the grill but what comes next is what sets this recipe and technique a step above. I will be back to share how to tea smoke in your oven until then, "Think Good Thoughts & Smile".