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1
Mix ingredients well and use to season any dark meat before smoking. Store leftovers in a tightly sealed container.
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2
Wash and dry duck breasts. With a sharp knife, score skin and fat, being careful not to cut into the meat. Coat both sides of breasts with dry rub and refrigerate uncovered up to one day.
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3
Prepare your smoker according to manufacturer's instructions, using your preferred smoking wood. Place two ears of corn on the lower rack just above the water pan. Place duck skin side up on the top rack over the corn. Smoke until duck is cooked through, about 40-50 minutes. Remove duck and corn from smoker.
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4
Once corn has cooled enough to handle, cut the kernels from the ears into a large bowl and discard cobs. Cut kernels from the four remaining ears into same bowl and reserve cobs for the stock.
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5
Remove skin from one duck breast half and chop. In a large, heavy pot over low heat, render fat from the skin. Remove crisped skin from pot with a slotted spoon and place on paper towel-lined plate to cool. Discard any fat over 1 tablespoon that remains in the pot. Add 1 tablespoon butter to the duck fat and increase heat to medium-high.
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6
Saute onion, bell pepper and celery in duck fat and butter until wilted. Do not brown. Add corn cobs and remaining ingredients through potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes. Discard corn cobs, thyme sprig, sage and bay leaf.
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7
Transfer soup to blender in batches and puree until smooth. (For a velvety consistency, strain soup through a fine mesh strainer and press on solids to extract as much liquid as possible, then discard solids.) Stir in heavy cream or half-and-half and adjust seasoning to taste. To serve, ladle soup into bowls and top with crispy duck skin.
