Marinade duck breasts in port or red wine and season with salt and pepper for 30 minutes. Load smoker's wood box with rosemary, separated bulb of garlic, and hickory or oak wood. Hot-smoke duck breasts for 20 minutes at 140F. Reserve and let chill at room temperature until service.

Roast beets at 375ºF for 25 minutes to bring out the natural sugars. Wash all salad greens in cold water. Rough chop lettuce and radicchio into bite size pieces. Remove leaves of frisee and tear into pieces to line the plate with. Toss radicchio and lettuce in bowl to mix well. Place frisee on bottom of plate, topping with 4 - 5 oz. serving of salad mix. Cut beets into four sections and arrange four per plate. Intertwine the sliced papaya so it lays upward on salad mix. Slice duck breast at a 45º angle across the breast. Top salad with smoked duck breast slices and gorgonzola cheese. Drizzle raspberry vinaigrette for service.