Thoroughly rinse produce and pat dry. Preheat oven to 375 degrees and prepare a baking sheet with foil. Scrub and halve fingerling potatoes. Pull leaves from thyme sprigs. Trim bottom 1" from asparagus stalks. Zest both oranges. Cut top and bottom from one orange and remove peel and all white pith with a knife. Cut between membranes to release segments, and squeeze juice from remaining core of fruit. Halve and juice second orange.

Arrange halved fingerling potatoes on prepared baking sheet, drizzle with olive oil, and season with thyme leaves and a pinch of salt and pepper. Roast cut side down in oven 18-20 minutes until fork tender. Set aside and keep warm.

Combine sugar and 2 tsp. of water in a small pot over medium heat. Stir to dissolve sugar and continue cooking until sugar turns a deep amber color. Add orange juice, ginger, vinegar, chicken base, corn starch, and ½ cup of water. Simmer 5 minutes to allow any crystallized sugar to dissolve before stirring. Allow mixture to reduce to a thick syrup, about 15 minutes.

Score 1" diamonds into skin of duck breasts with the tip of a knife. This allows more fat to render, resulting in a crispier skin. In a cold, medium pan, rub 1 tsp. of olive oil on the surface and add the duck breasts, skin side down. Place over medium heat and begin rendering the duck. Spoon out excess fat as it accumulates and reserve for fingerlings. Continue cooking on skin side until deep brown in color, about 8 minutes. Flip and cook second side until internal temperature reaches 135 degrees, about 6 minutes. Remove from pan and drain all but 1 tsp. of duck fat. Return pan to heat.

Add asparagus to pan and season with a pinch of salt and pepper. Cook 5 minutes until lightly charred on all sides.

[PICTURE MISSING]

Toss fingerling potatoes with 2 tsp. of the reserved duck fat. Place next to charred asparagus on place with duck breast in front. Spoon orange caramel over duck and garnish with orange segments.