I don't have any pictures to post, the little guys were devoured before I thought to take any. Here's what I ended up doing. First off these were Teal and Wood duck breasts, from what I hear mallard is tougher. I'll have to wait to find out first hand.
3 days in water and kosher salt brine, 3 days in buttermilk, kosher salt and garlic brine.
Rinsed and patted dry then a little canola oil with my rub was applied and wrapped in thick cut bacon.
Used hickory and cherry wood and pulled after the IT held at 140 for about half an hour. Finished with 5 minutes in the oven at 500 to crisp the bacon.
Better than prime rib and not enough to go around. Simply amazing taste and texture, cant wait to try this with some goose breast.