Duck Breast With Spices

Preparation:

Preparation: Clean the carrots and turnips and cook them for about 10 minutes in salted water, until they are soft but still firm. Incise the skin of the duck breast with oblique cuts 1/2 centimeter deep. Mix the spices together and spread them on the duck breast, meat side down. Place the meat in a thick-bottomed saucepan (preferably cast iron), skin side down, and cook over a moderate heat for 8 minutes. Turn the breasts, remove the fat formed in the saucepan and cook for another 7 minutes. Place the meat on a plate, cover with aluminum foil and let it rest for 15 minutes. Eliminate the fat in the saucepan and put the vinegar in it, then let it evaporate. Add the honey and the vegetables and leave to infuse for about ten minutes. Thinly slice the duck breasts and arrange them on plates, surrounded by the vegetables. Heat the liquid remaining in the dish where the meat rested in the saucepan, pour it over the duck and vegetables and serve immediately.