In a bowl, combine syrup, water, brown sugar, salt, seasoning and smoke flavoring. Add breasts, marinate for length of time duck legs are cooking.
Place duck legs in cake pan. Add the rest of the dry cure (oil should cover about 1/2 up leg). Cover and cook at 250F for 3-4 hours. Allow to rest for time breasts are cooking. Change oven temp to 400°F.
Season foie gras; sear on both sides in a hot skillet until golden brown. Remove from pan; reserve on paper towels.
In same hot skillet, sear breasts duck fat side down; finish in 400F oven for 10-12 minutes (medium done).
To prepare risotto, sauté garlic and shallots in olive oil. Remove garlic and shallots and reserve. Add rice and sauté until translucent (7-10 minutes), stirring constantly. Add bay leaf, thyme, garlic and shallots. In three stages, add warmed stock, stirring each time until liquid is almost absorbed then adding the next stage. First stage is 1 cup, second stage is 2 cups, and last stage is 1 cup. After stock has been totally added, fold in cheese and pecans. Let it sit, covered, for two to three minutes, and it will be ready to serve.
For reduction, simmer ingredients in pot until mixture thickens, stirring occasionally. Season as needed.
To plate, mound 1 cup of risotto in center of plate. Lay confit leg against the rice with drum leg up. Slice duck breast thin; fan around leg. Drizzle with reduction; top with foie gras.