1 tablespoon (15 ml) salt

2 tablespoons (30 ml) brown sugar

2 duck breasts, about 3/4 lb (350 g) each

1 tablespoon (15 ml) four peppercorn mix, crushed

4 cups (1 litre) mesquite wood chips, soaked in water for 15 minutes and drained

In a bowl, combine the salt and brown sugar. Set aside.

With a sharp knife, make crisscross incisions in the fat of each duck breast, without cutting in the meat. Rub in the brown sugar mixture on both sides of the duck breasts to coat. Cover and refrigerate for about 2 hours.

Remove the rack from an old roasting pan or old baking sheet (it may stain) and line the bottom with aluminum foil. Place it on the grill. Preheat the grill, setting the burners on high.

Place the wood chips in the pan. Heat until the mixture begins to smoke, about 10 to 15 minutes.

Meanwhile, rinse the duck under water, drain, and pat dry with paper towels. Sprinkle the crushed pepper on each side, pressing well.

Put the breasts on the rack, fat side down. Place the rack on the roasting pan on the grill. Cover tightly with aluminum foil (use oven mitts to prevent burns). Close the lid. Reduce the temperature of the grill to the lowest setting. Bake for about 20 minutes or until the temperature on the thermometer inserted into the meat reads 60 °C (140 °F) for medium rare. Remove the breasts from the smoker and place directly on the grill for about 2 minutes to brown the skin (careful not to burn). Set aside on a plate. Cover with aluminum foil and let rest for 10 minutes.

Thinly slice and serve warm or cold on a mesclun salad or as a hors d’oeuvre with antipasti.

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