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Bring water (2 ½ liters) to a boil. Once boiling, add the remaining ingredients for the brine except the cold water. Let the aromatics and seasonings infuse for 30min on a low simmer.
Add the remaining cold water (3 ¾ liters) and allow to cool to fridge temp.
Place duck crowns in brine fully submerged. Brine overnight, up to 24 hrs.
Poultry Brine can be used again, just reboil and simmer for a few minutes, then cool down.
Soften the maltose (91 g) by steaming it inside the container or microwaving at short intervals until pliable.
Whisk all ingredients together in a pot and bring to a boil. Whisk until maltose is fully dissolved. Remove off the heat.