I brined 2 whole duck breasts and a whole yardbird in the poultry brine from Ruhlman/Polcyn's charcuterie book.
Both were out of this world. The cook was at 350 indirect with cherry chunks. The duck was pulled at 140, which was by accident. Meant to pull at 125 but was on the phone. I don't think I would have liked it that rare. The brine already made it super tender and juicy. My wife thought it was raw. It firmed up quite a bit in the fridge though and felt right. Absolutely delicious. I'm going to make my Duck Breast Canapé with it tonight and will post pics.
Here's the duck:
Yard bird to follow.