Lightly salt the duck breast skin.

Place the duck breast skin-side down in a cold pan to render the fat slowly.

Once the skin is well-browned and crispy, flip the duck breast and sear the other side and all edges.

Remove the duck from the pan, place it on a wire rack over a baking tray, pour the rendered fat over it, and bake in the oven at 180°C (356°F) for 10 minutes.

Take the duck out of the oven and let it rest for 5 minutes before slicing.

Cut the endives in half lengthwise.

In a separate pan, heat a drizzle of olive oil. Add a clove of garlic and some thyme.

Place the endives in the pan and sear them. Flip them, season with salt and pepper, and continue cooking for about 5 more minutes until tender.

Wipe the excess fat from the pan used for the duck.

Deglaze the pan with Cointreau and flambé it to burn off the alcohol.

Add orange zest, along with the juice from one orange and half a lemon.

Season with a pinch of salt and pepper, and let the sauce reduce.

Once the sauce has reduced, add a knob of butter and whisk to emulsify.

Slice the rested duck breast.

Arrange the sliced duck and cooked endives on a plate.

Drizzle the orange sauce over the duck and endives.

Garnish with fresh thyme and serve immediately.