Mix together the juice with all the salt, sugar and spices until the salt and sugar are dissolved.
Place the duck in a dish and pour in the brine. Turn the duck a couple times and cover the dish with plastic wrap. Place in the fridge and let the duck marinate for 4 hours.
Set the smoker to 250F using Cherry, Pecan, Maple or other wood chips.
Place the duck breast on a smoker rack.
Smoke the duck for around 2 1/2 - 3 hours or until the internal temperature of the meat reaches 150F.