Pan-fried duck breast in miso and kumquat dressing

Ingredients:

Duck

• 2 large duck breasts

Potato

• Half a bunch of thyme
• 200 g peeled fingerling potatoes

Sauce

• 2 cups duck or chicken broth
• Half a bunch of thyme
• 1 tbsp unsalted butter
• 0.5 tsp coarse salt

Vinaigrette dressing

• 1/4 cup orange juice
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tbsp yellow miso paste
• Leaves of 2 sprigs of thyme
• 0.5 cups extra-virgin olive oil
• 2 tablespoons grape seed oil
• 2 teaspoons coarse salt
• 0.5 tsp freshly ground black pepper
• 1 cup chopped kumquats
• 1/8 tsp cayenne pepper

Innings

• 1 head radicchio, separated into leaves
• 2 white endives, separated into leaves
• Zest of 1 orange

Preparation:

1. Preheat the oven to 220°C or light a wood-burning stove. Make 0.5cm (1/4 inch) slits in the duck breast, season with salt, and roast skin-side down on a baking sheet for 25 minutes.
2. Pat the breasts dry with paper towels and place them skin-side down in a large cast-iron skillet over medium-low heat. Once the fat begins to render from the skin, cook for another 18–20 minutes. Once the skin is golden brown, flip the breasts over and lightly press the flesh into the skillet, then flip them skin-side down again and place them in a hot oven for 2–3 minutes. Remove the duck breasts from the skillet and let them rest for 10 minutes, then slice into 1/2-inch-thick slices.
3. Return the cast iron skillet to medium heat and add the thyme and potatoes. Once they begin to brown, about a couple of minutes, place the potatoes in the oven and bake until golden brown, about 20 minutes. Remove the potatoes from the skillet to a plate.
4. Sauce:
   
   Pour the duck broth into the pan, add the thyme, and place in the oven. Cook for 8–10 minutes. Remove the pan from the oven and add butter and salt to the broth.
   
   Vinaigrette dressing:
   
   In a blender, combine the orange juice, vinegar, Dijon mustard, miso, and thyme. With the blender running, whisk in the olive oil and grapeseed oil. Season with salt and pepper to taste and transfer to a bowl. Add the chopped kumquats and cayenne pepper and set aside.
5. Place the radicchio and endive leaves on a platter. Top with the sliced ​​duck breasts, then top with the potatoes and drizzle with the sauce. Drizzle with a little vinaigrette and garnish with orange zest.