For the syrup:

Combine the orange juice, white wine vinegar and optional ingredients in a small sauce pan over medium heat. Bring the mixture to a simmer and reduce by 3/4 to yield 1/2 cup of syrup. Remove from heat, strain out garlic and ginger (if used) and add bourbon.

For the Duck:

To brine: Combine brine ingredients and cover duck breasts in a zip top bag. Refrigerate 8-12 hours before cooking.

With a paring knife, score the skin and fat on the duck breasts (make a cross hatch pattern for good presentation).

To smoke: Soak the smoking chips in water for a least 1 hour before starting the grill. Start a charcoal grill and let the coals die down ot heat a gas grill to low. If using charcoals, bank the coals on either side of the grill. The target temperate is 200-225F. Add the smoking chips.

On the main level of the grill, place a pan of ice. On the tier above the ice, center the duck breasts and smoke for 12-15 minutes or until the smoke dies down. The duck breasts can now be stored overnight in the fridge or seared immediately.

To sear: Preheat the oven to 350F. Heat a thin coat of olive or canola oil over medium high heat in an over proof saute pan. Season the breasts with salt and pepper and place them skin-side down in the pan to render as much fat as possible. Sear the breasts, undisturbed, for 5-8 minutes, at which point the skin should be brown and crispy.

Add Orange Confit, if using (see note for how to make it). Turn the breasts over and add the orange syrup to the pan, gently turing the breasts to coat. Making sure the breasts are skin side up, transfer to the oven and cook for 8-10 minutes for medium doneness.

Remove the pan from the oven and and remove the breasts to a plate and tent with foil. Return the pan to a medium high heat on the stove and reduce the sauce to thicken it (you'll know it's done when you get large bubble around the edge).

To serve, place 1 whole creamed leek (2 cut halves) on each plate with a portion of wild rice. Top with a duck breast and drizzle of orange syrup.