This recipe can of course be scaled up. I will give you directions for cold smoking below. If you can't cold smoke your bacon, hot smoke it at the lowest temperature your smoker will go for 3 hours. Wood choice is up to you.
Weigh each duck breast in grams. Now weigh out 2 to 2.5 percent of that weight in salt; I use Diamond Crystal kosher salt. Sea salt is good, but you want a fine grained salt with no iodide. Weigh out 0.25 percent of the breast's weight in curing salt no. 1. Massage that into the meat. Repeat for the next breast, and so on if you are doing many.
Vacuum seal the breasts with any excess salt. Set them in the fridge for at least 3 days, and up to 10 days. This cure will not make them too salty. I generally go 5 days to make sure the cure has reached the center of the meat.
Rinse and pat dry. Cold smoke the breasts for at least 8 hours, and you can repeat this process every day for several days if you want a very smoky product. Slice with the skin side down. Use like regular bacon.