Place prunes, cognac and water in a sauce pot and bring to a simmer, turn off the heat and let the prunes rehydrate with the cognac solution and set aside.

Cut the endive in half lengthwise.  Preheat a large sauté pan, add a thin film of grapeseed oil, season the endive with salt and place cut side down in the sauté pan.  Let the endive caramelize, then add the orange juice and thyme sprigs.  Turn the heat down to a slow simmer and cook until the juice is almost all reduced.  Turn the endives over and let cool.

Season the duck breasts and place them skin side down in a preheated sauté pan.  Cook over medium heat until the skin is fully brown and fat has rendered.  Turn the duck breasts over and let them sit on the flesh side for about 2 minutes.  The breasts should be medium when served.  Remove from the pan and let rest on a wire rack.

Place one endive on each dinner plate, place some Cognac-soaked California Prunes around the plate, slice the duck breasts, put them in the middle and garnish with blood orange segments.