Duck Quartet Salad with Roasted Shallot Cane Vinaigrette – Hudson Valley Foie Gras

Ingredients

• 1 cup dark brown sugar
• 1 cup coarse salt
• 3 juniper berries
• 1 duck breast
• 3 cups water
• 1/2 cup coarse salt
• 1/3 cup sugar
• 1 clove
• 1 star anise
• 1-inch piece cinnamon stick
• 1/2 cup orange juice
• 1/4 cup Jack Daniel’s
• 1/4 cup brown sugar
• 2 tablespoons coarse salt
• 5 shallots, peeled
• 1 tablespoon vegetable oil
• 1 tablespoon Dijon mustard
• 3 ounces cane vinegar (see Chef Notes)
• 1 cup olive oil
• Skin of 1 duck breast, cut into 1/4-inch strips
• 1/2 cup water
• 4 cups cane vinegar