Duck Quartet Salad with Roasted Shallot Cane Vinaigrette

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
• 8 ounces foie gras cut into 4 slices, each 2 ounces and 1/2-inch thick, scored
• Coarse salt
• Black pepper, freshly ground
• 4 quail eggs
• 1/4 pound mesclun greens
• 1 orange, sectioned
• 2 ounces fresh peas