Yield: 8 servings

Salt cured duck:

• 4 whole duck breasts, with skin
• 3 cups kosher salt

Foie gras ganache

Yield: 16 servings

• 2 shallots
• 1 Tablespoon duck confit
• 2 sprigs tarragon
• 1 cup red port wine
• 6 ounces foie gras
• 1 cup butter (melted)
• ½ cup duck fat
• 1 Tablespoon garam masala (powdered)
• ½ cup almond flour
• 2 eggs
• 1 egg yolk

Garnish:

• Duck confit
• Balsamic vinegar reduction
• Sea salt

To prepare salt cured duck: In a deep bowl, combine 4 quarts of water with the salt. Immerse duck breasts in the solution. Place a piece of plastic wrap over the bowl and a small plate over the wrap to weight the duck, so that it is completely submerged. Refrigerate for 6 hours to cure the duck.

Preheat oven to 400°. Remove duck from solution, and pat dry with paper towels. Place an iron skillet over medium-low heat. Lay duck breasts skin down, and cook until skin is crisp and browned, about 12-15 minutes. Transfer to a baking sheet, skin side down, and bake in oven for 3-4 minutes. Remove duck from oven, slice thinly on the diagonal and keep warm until serving.

To prepare foie gras ganache: Preheat oven to 400°. Melt 2 ounces of foie gras and 1 cup butter in a water bath. Add the duck fat and the port wine. Toast the almond flour and the garam masala. Cut the remaining foie gras into 1-inch pieces. Cook the reduction until the shallots are soft. Blend the reduction and add the almond flour, the melted butter and the duck fat. Put the blended mix in a bowl and whisk the eggs in. Put the mixture in buttered ramekins; add a small piece of foie gras. Bake for 4 minutes. Garnish with duck confit, balsamic vinegar reduction, and sea salt.