I brought back a couple of magret de canard from the Dordogne this summer - lovely large duck breasts weighing 400g each. If you havent seen these huge ducks in the S of France before you'd think they were big geese! I've cooked these many times before but always just pan fried them the classic way - tastes lovely but makes the mess of all messes, so I decided they should be smoked this time.
Its not really 'low 'n' slow' as they only took 30 mins, but I thought I'd share it here as they were incredible and one of THE best things I've ever cooked
Step 1 - a dry brine for 3 hours - cinnamon, star anise, brown sugar, crushed peppercorns, dry bay leaf and loads of salt
Step 2 - smoked at 225 F on the Weber kettle, a handful of Jim Bean oak barrel chips added with the duck
Step 3 - removed with an internal temp of 128 F for medium rare, and stood for about 5 mins before serving
Absolutely incredible and much easier than I expected. Only a little of the thick layer of fat renders off at these temps, so its fairly low mess, and the meat stays very moist. The oak chips added a subtle smokiness but also a distinct sweetness which for my money makes this the best tasting duck I've ever had - and after numerous holidays in France, thats a lot of duck!
Hope that is helpful for someone planning something similar.