• 2 duck breasts  
• 2 oranges , juiced and zested
• 1 teaspoon honey
• 2 shallots , minced fine
• 1/4 cup sherry vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• Duck fat from rendering
• 1/2 bunch thyme , chopped well
• 1/2 cup hazelnuts
• 3 ripe peaches
• 1 1/4 pounds arugula
• 2 heads Belgian endive
• Salt to taste

Render the duck breast skin side down in a cast iron or nonstick pan on medium heat until crispy, roughly 12 minutes. Turn the breast over for 2 minutes more and remove to rest for 4 minutes.

In a sauce pot, simmer the orange zest, juice, honey, shallots and two vinegars until reduced by 2/3 the original volume. Allow a few minutes to cool, then whisk in the olive oil and 3 tablespoons of duck fat, add the thyme and reserve for the vinaigrette.

In a 350° oven toast the hazelnuts until light brown, 9 minutes, remove skins and coarsely chop.

Peel the peaches and slice them into even wedges.

Slice duck thinly and compose the salad with slices of duck breast, peaches and arugula and endive dressed with the vinaigrette. Season with salt as needed.