Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs

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Smoked Breast of Duck:

4 duck breasts, 3/4 pound each, boned

1 teaspoon salt

1 teaspoon dark brown sugar

1 teaspoon Asian five-spice powder

1 teaspoon black pepper

Barbequed Duck Thighs:

4 ounces apple cider

2 ounces apple cider vinegar

1 tablespoon garlic, minced

1 tablespoon black pepper coarse ground

4 duck thighs, about 4 ounces each, boned and trimmed of excess fat

Sauce:

4 ounces tart cherries

2 pears, cored and cubed 12-inch

4 ounces balsamic vinegar

Salt and cracked black pepper, to taste