Pan-Seared Duck Breast, Honey-Roasted Root Vegetables, Red Wine Gastrique - Kamen Wines

Ingredients

• 6 duck breasts
• ½ medium yellow onion, cut in small dices
• 1 celery stalk, cut in small dice
• 1 large carrot, cut in small dice
• 6 garlic cloves, peeled
• 1 bay leaf
• 4 sprigs fresh thyme
• 6 whole black peppercorns
• ¼ cup sugar
• ¼ cup red wine vinegar
• 4 cups duck stock (Chicken Stock can be substituted)
• 1 cup Veal Demi-Glace (purchase at gourmet food store)
• 2 tablespoons unsalted butter
• 7 tablespoons blended oil
• 2 small celery root, peeled and cut into ¼-inch batons
• 2 small rutabagas, peeled and cut into ¼-inch batons
• 2 small parsnips, peeled and cut into ¼-inch batons
• 6 tablespoons honey