Combine all the ingredients for the brine with 3 Tbsp (45 ml) of Club House Chipotle Cinnamon Seasoning.
Bring to a simmer. Cool for 20 minutes.
Vacuum and seal duck breasts in a sous vide cooking bag and refrigerate for 24 hours.
Remove the duck breasts from the vacuum bags and discard the liquid.
Pat duck breasts dry with paper towel, using a sharp paring knife, score the duck skin in ½” intervals, only cutting through the fat, not the meat.
Season duck breast with remaining 1 Tbsp (15 ml) of Club House Chipotle Cinnamon Seasoning.
Place seasoned duck breast in a smoker for 10 minutes.
Heat a dry skillet over medium-high heat. Place the duck breasts, skin side down, in the pan and cook until fat renders and skin is browned, 3 to 5 minutes. Turn and sear on the meat side for 30 seconds.
Place duck breast on a cooling rack lined with a baking tray.
Combine ingredients for the glaze and bring to a simmer.
Place duck breast in oven set at 425F, brush duck breast with glaze on both sides for 5 minutes.
Allow duck breasts to rest for 10 minutes before slicing and serving.
