In a large bowl, cover duck liver in 4 cups milk. Let soak overnight in fridge.

In a separate bowl, cover cubed bread in remaining milk and allow to sit.

Drain off milk from soaked liver, pat dry, and cut into 1-centimeter-thick slices.

In a saucepan over medium heat, melt butter. Add onion and sauté until lightly browned.

Add duck liver, cubed bread, white pepper, and bouillon and cook for another 5 minutes.

Remove from heat, add Hennessy, and let cool completely.

Transfer mixture to a Vitamix blender and blend until the pâté is creamy and smooth.

Pour into a tray or nonreactive container and cover. Refrigerate for 6 hours.

Wash pork belly in salt water then pat dry. Marinate pork belly in seasoning mix with water for at least 5 hours.

Heat oven to 325℉. Roast marinated pork for 1 hour and 30 minutes.

Increase oven temperature to 350℉ and cook for an additional 30 minutes. Allow to cool.

Fully wrap pork belly in plastic wrap and refrigerate overnight. Thinly slice.

In a stand mixer fitted with a whisk attachment, add yolks, salt, lime, and sugar. On medium speed, whisk 5 minutes.

Slowly stream in avocado oil. Whisk on high speed until creamy, soft, and light yellow.

In a medium-sized container, soak daikon and carrots in 3 cups ice water and ½ cup salt for at least 30 minutes.

In a separate large container, combine white vinegar, sugar, remaining salt, and 3 cups water.

Add vegetables and mix well. Refrigerate overnight.

Spread Mayonnaise on one side of the baguette and Foie Gras Pâté on the other side.

Fill baguette with Char Siu, Pickled Vegetables, jalapeño, cucumber, cilantro, shredded chicken, and Maggi Seasoning.