Clean <quantity>1</quantity> duck breast from any veins, ligaments, or sinew

Place the duck breast on a tray lined with parchment paper and refrigerate uncovered for 48h, with the fat facing up

Fill a small pot with water and bring it to a boil over medium-high heat

Remove and reserve the beans of <quantity>6</quantity> fava pods

Prepare a bowl with an ice bath

Add the fava beans to the boiling water using a metal sieve and boil them for 30s to blanch them

Transfer the beans imediatly to the ice bath to stop cooking

Drain and peel each fava bean. Add them to a bowl

Season with salt and lemon zest to taste

Add extra virgin olive oil and lemon juice to taste. Mix to combine and reserve

Add the peel of <quantity>1</quantity> orange, <quantity>1<unit>tbsp</unit></quantity> of brown sugar, <quantity>1</quantity> peeled garlic clove, and <quantity>1<unit>bunch</unit></quantity> of thyme to a saucepan

Squeeze <quantity>3</quantity> oranges and add <quantity>200<unit>ml</unit></quantity> of the juice to the pan

Cook the mixture over medium-low heat until it is reduced by half

Halve <quantity>1</quantity> cleaned bok choy

Season with salt to taste

Place a skillet over high heat and drizzle with extra virgin olive oil

Add the bok choy, core side down

Cook until it is charred on both sides

Sieve the orange reduction

Transfer it back to the pot and add <quantity>2<unit>tbsp</unit></quantity> of tapioca pearls

Place the pot over low heat and cook until the pearls turn almost all translucent and the mix thickens a little

Transfer to a tray and season with olive oil, lemon zest, and salt to taste. The charred bok choy is ready

Using a sharp knife, score the duck fat without reaching the flesh

Season only the meat side with salt to taste

With the heat still off, grease a skillet with extra virgin olive oil and place the duck breast on it, skin side down. Turn the heat on low

Rotate the breast clockwise after 1m to evenly distribute the heat. Repeat this 3 times after every 1m, removing the excess fat from the skillet. Reserve the fat for later use

Turn the heat to medium. Add <quantity>100<unit>g</unit></quantity> of cubed butter, <quantity>5<unit>sprigs</unit></quantity> of thyme, and <quantity>2</quantity> whole garlic cloves

Once the butter starts foaming, tilt the pan to the right and baste the breast with a spoon

Rotate the duck and keep basting. Repeat this process 2 or 3 more times, until the meat is seared

Place the duck breast on a rack with the skin side up. Drizzle with the skillet juices and let it rest for 5m minutes before slicing. The pan-seared duck breast is ready

Add <quantity>2<unit>tbsp</unit></quantity> of the reserved duck fat to the orange sauce and stir to emulsify. Season with salt to taste. The orange sauce with tapioca is ready

Cut the duck breast in half lengthway

Plate half of the Charred Bok Choy and top it with a portion of the seasoned fava beans

Garnish it with narsturtium leaves

Plate half of the Pan-Seared Duck Breast

Finish with a portion of the Orange Sauce with Tapioca. The duck breast, bok choy & orange sauce is ready

Enjoy!