Place duck breast filets in brine and refrigerate for 6 to 24 hours. Rinse filets with cold water pat dry, and rub with a thin coating of olive oil. Place filets in a 170 degree smoker for 1 1/2 to 2 hours or until internal temperature reaches 135 degrees for medium - rate.
Slice and plate and drizzle with Blueberry Syrup. Garnish with basil leaves and enjoy!
