PREPARATION
Score the duck skin and cook the fillets skin-side down in a hot pan until crispy.Finish cooking in the oven or pan to desired doneness. Meanwhile, lightly sautéthe Belgian endive with olive oil and season with salt and pepper. Plate the duckwith the citrus and endive, then finish with Ponti Glaze with Balsamic Vinegar ofModena for a bright, elegant sweet-and-tangy finish.