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Pan-fried duck breasts with roasted root vegetables

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Ingredients

4 Brome Lake duck breasts
6 cloves garlic
2 sprigs rosemary
12 carrots with tops, cut in half lengthwise and peeled
6 parsnips peeled and cut in half lengthwise (or quartered, depending on their thickness)
20 fine green beans, trimmed
12 small onions (cipollini-type), peeled
30 ml (2 tbsps.) melted Brome Lake duck fat
3 shallots, finely chopped
2 Spartan or Cortland apples, peeled and chopped
125 ml (1/2 cup) balsamic vinegar
125 ml (1/2 cup) port
60 ml (1/4 cup) maple syrup
Salt and pepper to taste

Take the duck breasts out of the refrigerator about ten minutes before cooking.
Score the skin in a crisscross pattern, without cutting the meat. Season with salt and pepper. Set aside.
Preheat a frying pan to medium-high heat, grill the breasts with the skin side down for 2 minutes, then reduce the heat to medium. Crush the three remaining garlic cloves in their skins and add to the frying pan, along with two sprigs of rosemary. Cook for another 5 minutes, still skin side down, occasionally spooning the fat over the duck breasts. Turn and cook flesh side down for 5 minutes, occasionally spooning fat over the meat.
For more tender meat, put the breasts on a plate, cover loosely with aluminium foil, and allow to sit for 5 minutes.
Cut the breasts into 2 or 3 pieces and serve accompanied by roasted vegetables. Serve the sauce in a gravy boat.

Preparing the Vegetables

Preheat oven to 350°F (180°C).
Blanch the carrots, parsnips, green beans and onions for 2 minutes in salted, boiling water.
Drain the vegetables, place in a baking dish with the duck fat, season and bake for 25 to 30 minutes.

Preparing the Sauce

Heat a non-stick skillet over medium heat. Add the shallots and cook for about 3 minutes.
Add 3 finely chopped garlic cloves and the apple pieces. Cook, stirring, for one minute.
Add vinegar, port and maple syrup. Bring to a boil, scraping the bottom of the pan with a wooden spoon to collect the juices.
Reduce heat and simmer 5 to 7 minutes or until the liquid is reduced by half.

Recipe from David Vinas, professional chef