I quick smoked a couple duck breasts w/ hickory, brown sugar, cinnamon sticks, orange peel, clove and rice. Gave the skin side a good sear to render out a lot of the fat crisp the skin. Came out a nice med.
Plated up with a sour cherry gastrique. Made with red wine, red wine vin., duck stock, shallots, sour cherries, squirt of orange juice, little bit of honey and thyme.