Whole Duck with Sauce Bigarade

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Duck:

2 Liberty ducks from Sonoma

Sea salt and freshly ground black pepper

2 heads garlic

One 750-milliliter bottle red Zinfandel

2 quarts duck or chicken stock

4 red onions, peeled and halved

1 blood orange, quartered

1 teaspoon olive oil

2 ounces unsalted butter, melted

Gratin:

4 ounces Vermont butter

1 pound assorted fingerling potatoes, halved

1 pound large asparagus, sliced on the bias into 2-inch pieces

2 poblanos, stemmed, seeded and sliced into 2-inch slices

Sea salt and freshly ground black pepper

1 cup heavy cream

1/2 pound aged Gruyere, cut into thick slices

1/2 cup cassis syrup

1/2 cup sherry vinegar

3 blood oranges, 1 segmented and 2 juiced

2 heads radicchio

1 cup Castelvetrano pitted green olives, chopped