Rosemary Duck with Caramelized Apples & Parsnips | BCLIQUOR

Ingredients

• 4 duck breasts
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1¼ cups (310 ml) hard cider, divided
• 2 large rosemary sprigs, divided
• 1 cup (250 ml) chicken stock
• 1 lb (454 g) parsnips, cut into ½- to ¾-in (1.25 to 2 cm) rounds
• 7 tbsp (105 ml) cold unsalted butter, divided
• 2 tbsp (30 ml) cider vinegar
• 2 tbsp (30 ml) clover or light-coloured honey
• 1 cup + 2 tbsp (280 ml) water, divided
• 2 Pink Lady or Honeycrisp apples
• 1 tbsp (15 ml) granulated sugar