Roast the duck for 10 minutes at 130 degrees Celsius (270 degrees Fahrenheit).

Rest for 12 minutes. Let the duck rest so the juices reabsorb.

The duck is seared on the outside while still relatively raw on the inside.

The bones are separated from the meat. The breasts and thighs are brought back to the kitchen to be prepared there. The carcass and the organs will be put in the press (see below).

Begin by cooking the shallots in butter for around 3 minutes.

Add the Tonka beans for 2-3 minutes (these are just for infusing).

Add the orange juice.

Add the duck sauce.

Put the carcass and organs in the duck press to extract the blood.

Add the blood to the sauce and cook very slowly, adding salt and cognac. The extracted blood and juices add incredible richness to the sauce.

Then serve over the duck breast meat.