Ingredients: 1 duck breast Thyme, to taste 2 cloves garlic 1 tablespoon butter (for second cooking) Rosemary Anise Juice of 2 oranges 1 tablespoon honey 1 tablespoon demiglace Asparagus Preparation: Clean the duck breast and make diagonal cuts on the skin on both sides. Vacuum seal the breast for the first cooking along with thyme and garlic, and cook at 54 degrees Celsius, maintaining the temperature with a sous-vide machine, for 1 hour. Once cooked, proceed with the second cooking in a skillet: sear the breast to achieve the right crispiness, baste with butter, adding rosemary and anise for fragrance. In the same skillet, add honey, orange juice, and demiglace, and let the sauce reduce. Clean the asparagus and sauté them in a skillet with a knob of butter. Serve the duck breast with th