When preparing this recipe allow enough time for the duck to marinade, preferably overnight. Take a sharp knife and trim the excess fat from the duck breast, and score the skin without penetrating to the flash. Combine together the olive oil, orange zest and juice, garlic, and sliced lemon grass. Preferably duck breast is served pink, so to obtain this result you need to cook it for not for more than 8 minutes. Place a frying pan over moderate heat till very hot. Place the duck breast, skin side down and cook for approx 3 minutes. Turn the breasts and cook for further 2 minute. Take the duck breast off the pan and finish cooking in a hot oven for further 3 minutes. Meanwhile, you can start preparing the potato gallette. Place the washed unpeeled potatoes in cold water and bring to the simmer until potatoes are soft. Peel the potatoes and return to a dry pot over slow until dry. Puree the potatoes with a masher, season with salt and pepper and gently mix in the remaining ingredients except the flour and butter. Turn the potatoes onto a slightly floured surface and gently knead into a neat roll. Cut into 1.5cm thick disks with a sharp knife. Roll through the flour and gently pat them to remove any excess. Shallow fry in hot oil until the rounds are nice and golden brown. Next, you can prepare the sauce. Using the same pan that you cooked the duck breast in, discard of any excess fats and pour in the chicken stock. Add the crushed star anise and gently bring to the boil. Reduce the stock by half and add in the port. Reduce the sauce again until it starts to thicken and becomes shiny before adding in the piece of dark chocolate. Slice the duck breasts thinly, and serve on your plates upon a potato gallette. Place the orange segments on top of the sliced duck and drizzle the rich port and chocolate sauce on one side. Suggested accompanying wine: DELICATA Medina Syrah D.O.K. Malta