Duck Breast with Port and Dark Chocolate

1-Prepare the Duck Breasts

• Trim excess fat from the duck breasts, leaving a thin layer of fat. Season with salt and pepper.
• Preheat the oven to 200°C (400°F).
• Heat a saucepan with a small amount of water (100 ml). Add the trimmed fat and render it over low heat until the water evaporates. Reserve the duck fat for later steps.

2-Sear the Duck Breasts

• Heat a skillet with a bit of the reserved duck fat. Sear the duck breasts with the thyme sprigs on high heat for a few minutes on each side.
• Transfer the skillet to the oven and cook the duck for 4 to 5 minutes.

3-Prepare the Sides

• In another skillet, sauté the mushrooms with some of the reserved duck fat. Season with salt and pepper and keep warm.
• Using the same skillet, wilt the arugula with a pinch of salt and pepper. Drain and set aside.

4-Rest the Duck Breasts

• Remove the duck breasts from the oven and let them rest for 10 minutes on a plate inverted over another larger plate (to catch the juices). Cover with aluminum foil.

5-Prepare the Sauce

• Deglaze the skillet used for cooking the duck with a splash of water to capture the cooking juices. Add the Port, balsamic reduction, and the juices from the resting duck breasts. Reduce the liquid by half.
• Finish the sauce by incorporating the butter and finely chopped dark chocolate. Stir gently until the sauce becomes thick and glossy, being careful not to boil it.

6-Finalize the Dish

• Slice the duck breasts diagonally. Briefly warm them in the oven at 200°C (400°F) on a tray with the mushrooms and arugula, covered with aluminum foil lightly greased with duck fat.

7-Plate the Dish

• Arrange the sliced duck breasts, mushrooms, and arugula elegantly on each plate. Generously drizzle the sauce over the top.
• Just before serving, add a splash of Port to the sauce to enhance its aroma.