Zesty Citrus-Herb Overnight Brine for Smoked Duck (Large Batch Adaptation)

1.In a large pot, combine 3 liters (12 cups) of water, kosher salt, and brown sugar. Stir over medium heat until the salt and sugar are completely dissolved.

2.Remove from heat. Add orange slices, lemon slices, onion, garlic, thyme, rosemary, bay leaves, black peppercorns, crushed red pepper flakes, and coriander seeds.

3.Add 1 liter (4 cups) of ice to the hot brine and stir until the ice is completely melted and the temperature of the brine has dropped to room temperature or cooler.

4.Place your cleaned whole duck(s) (up to 8–12 lbs total) into a very large food-safe container or non-reactive stockpot.

5.Pour the cooled brine over the duck(s), ensuring they are completely submerged. Weight down with a plate if needed.

6.Cover and refrigerate for 10–16 hours (overnight). Turn the duck(s) once or twice during brining for even flavor.

7.After brining, remove the duck(s) from the brine. Rinse thoroughly under cold water and pat dry with paper towels.

8.Let the duck(s) air-dry in the refrigerator, uncovered, for 2–4 hours to help the skin crisp during smoking.