Roasted Duck Breast with Port and Orange Reduction

To prepare the roasted duck breast with port and orange reduction, first score the skin with a knife or a razor blade 1 2; it is important to cut only the skin without reaching the meat. Place the duck breast in a steel pan with the skin side down 3, then turn on the heat and cook on low flame for 10-15 minutes.

Turn the meat only when it has released all of its fat and detaches easily from the bottom 4; cooking time may vary depending on how thick the breast is. At this point, add the butter 5, thyme, and rosemary sprigs 6.

Also add the unpeeled garlic 7. Continue cooking the duck breast by basting the meat with the cooking juices 8; if you place the herbs on the meat, they will avoid burning during cooking. The meat will be ready when it reaches an internal temperature between 140°F and 165°F. Transfer it to a wire rack along with the herbs 9.

Baste it with the cooking juices 10 and let it rest for 10 minutes. In the meantime, prepare the port and orange reduction. In a saucepan, melt 1 1/2 tablespoons of butter taken from the total, then add the chopped shallot 11 and let it soften over medium heat for 5-6 minutes 12.

When the shallot has softened, pour in the Marsala 13 and Port 14 and let all the alcohol evaporate; to speed up the process, you can flambé with a blowtorch 15.

Once the sauce has reduced its volume by half, you can strain it through a sieve to achieve a smoother consistency 16. Then add the orange juice 17 and continue to reduce the mixture on the heat until it has a consistency that coats the spoon. Finally, turn off the heat and add the remaining butter to thicken and glaze the reduction 18; you should obtain a compound with the consistency of a glaze.

While the sauce is cooking, you can work on the side dish: cut the endive in half 19 and place it in the pan where you cooked the duck, with the cut side down 20. Add a few knobs of butter 21.

Add a pinch of sugar 22 and the white vinegar to deglaze the pan 23. Cook over medium heat for 5 minutes, then turn and cook for another 5 minutes 24. The endive should slightly caramelize while maintaining a crunchy texture.

You are ready to plate: cut the duck breast lengthwise 25 and add the endive alongside 26. Season the meat with salt flakes 27.

Finally, garnish with grated orange zest 28, thyme 29, and a few pieces of orange segments 30.

Complete with a grind of pepper 31 and the reduction 32. The duck breast with port and orange reduction is ready to be served 33!