preheat oven to 400

Debone duck 2 breast,2 leg and thigh

season and sear legs and breast on med heat till brown on all sides, reserve duck fat place legs and breast on top of arranged duck bones and place in Preheated oven until breast reaches internal temp of 140°F and legs reach internal temp of 155°F, reserve warm

add Shallots, garlic to roasted bones and sweat briefly until aromatic, deglaze with vinegar, wine and demi glaze, strain into clean sauce pot and finish with whole butter, adjust seasoning, hill lg for service

cut endive into halves and saute in whole butter once they start to brown slightly.sprinkle over sugar and continue to cook to caramelize.use a little stock to control the browning if necessary.add zest when finished and stir to combine.

serve duck portions with 2 halves of endive and sauce to order