Duck Pastrami, Pecan-Duck Jus, Grilled Radicchio, Duck Heart Skewer

In a large bowl, combine salts, sugar, bay leaves, garlic, fennel, anise, peppercorns, tarragon, orange, and 7½ liters water. 

Place duck in a large, nonreactive container. Pour in Pastrami Brine until duck is submerged. Brine duck 48 hours. Prepare a smoker with hickory wood chips at 167F. Remove duck from brine and semi-dry. In a medium bowl, combine remaining ingredients for the duck rub. Generously season duck with rub. Transfer duck to smoker and smoke 2 hours. Remove from smoker and set aside.

Preheat oven to 325°F. In a medium pot, combine wine, sugar, salt, and 450 grams water. Stir and bring to a boil until sugar has dissolved. To a braising pan, pour braising liquid over radicchio. Braise in the oven for 1 hour. Let cool, then chop. Set aside.

Preheat oven to 425°F. Roast bones until golden brown. Transfer bones to a large pot and add remaining ingredients and enough water to cover ingredients. Over high heat, bring broth to a boil. Reduce temperature and simmer overnight. Strain broth to a medium saucepan and reduce to 8 quarts. Mount in butter and simmer 30 minutes. Stir in remaining ingredients, plus 2 quarts Braised Radicchio. Remove from heat and set aside.

To a Vitamix blender, blend all ingredients until smooth. Transfer to a hot pan and cook all the moisture out. Strain through a coffee filter, cool, and set aside. 

Prepare a coal-fired grill. Lightly blanche radicchio in salted water. Season radicchio with oil, salt and pepper and transfer to grill. Grill until lightly charred. Set aside.

In a nonreactive container, brine hearts in Pastrami Brine for 12 hours; remove from brine. Skewer in order of heart, radicchio and fig, alternating until you have 3 hearts on 1 skewer. Grill on coal-fired grill, dipping into Pecan-Duck Jus every couple of minutes to form a glaze. Once cooked, transfer skewers to serving plates, 2 skewers per plate. 

Slice Duck Pastrami. To a serving plate, place 2 pieces Grilled Radicchio followed by 5 slices Duck Pastrami. Spoon over with Duck Jus and Herb Oil and garnish with chives and figs. Serve with Duck Heart Skewers.