Preparation

• Rinse duck breasts and pat dry with paper towel. Cut each breast in 3 equal pieces.  Place2 pieces of duck breasts face to face, with skin on the exterior, tournedos-style. Attach 2 pieces together with wooden skewers.
• In a pan, melt duck fat. Add tournedos and brown on all sides. Add artichoke hearts and chopped chives. Cook 2 minutes. Add cognac and orange zest. Lower heat and cook 8 minutes.
• To serve, place a tournedos on each plate. Garnish with lettuce sprouts.  Serve with artichokes and pan juices.