Confit Duck, Foie Gras, Popcorn, Red Onion Marmalade, Wild Rice, and Port-Balsamic Reduction

In a bowl, combine salt, thyme, peppercorns, bay leaves, and garlic. In a deep hotel pan, rub duck legs with cure. Cover and refrigerate overnight. Heat oven to 225°F. Rinse duck legs and arrange in a braising pan. Cover duck with duck fat and cook, covered with foil, 3 hours.

Heat oven to 350°F. In a pot over medium-low flame, heat oil and sweat shallot and garlic until lightly browned. Increase heat to medium, add rice, and stir 3 to 4 minutes. Pour in stock, stirring to combine, and bring to a boil. Reduce heat and simmer 5 minutes, covered. Transfer to oven and cook 30 minutes. Remove from oven and rest, covered, 10 minutes. Uncover and cool. Transfer to a hotel pan and stir in chives.

In a large sauté pan over medium flame, melt butter. Add onions and cook, covered and stirring occasionally, until tender and caramelized. Uncover, add Port and honey, and cook until pan is almost dry. Add lemon juice and season with salt and sugar.

In a saucepan, combine all ingredients and reduce by 80 percent, to nappe consistency.

Dress hot popcorn with truffle butter, duck fat, Parmesan, parsley, lardons, and pine nuts. Season with salt, pepper, and sugar.

Heat oven to 400°F. Gently warm Wild Rice Pilaf. Remove bone from Confit Duck Legs and place on roasting rack, skin-side up. Roast 5 minutes, until skin is crisp. On a serving dish, drizzle lines of Port-Balsamic Reduction. Spoon on mounds of Wild Rice Pilaf and Red Onion Marmalade. Heat a large sauté pan until smoking hot. Season foie gras liberally with salt. Working in batches, sear foie until crisp on both sides. Drain on paper towels. Place foie gras on top of Marmalade. Arrange Duck Fat Popcorn in a line, and lean Confit Duck Leg on top. Garnish with corn shoots.