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Add all ingredients of the brine in a pan and bring to a boil. Mix and melt white, brown sugar and salt. Refrigerate until completely cooled.
Brine the duck breasts for 12 h.
Combine glaze ingredients and stir to mix well; let stand.
Peel, boil the turnip tops in salted water for 15′ and sauté them in a pan with a little oil.
Cook the basmati rice in vegetable stock. Once cooked, drain and set aside.
Remove and dry the duck breasts from the brine. Preheat the oven to 85 °C (185 °F). Brush the glaze on the side of the duck skin and put in the oven for 60′ until it reaches an internal temperature of 60 °C (140 °F). Sprinkle with the glaze every 20′. For extra crispy skin, place the duck chest on the skin side in a pan preheated over high heat.
Serve the chopped duck breasts with rice and turnip tops.