3 Dec. 2021


Accords mets et vins

Recipe by : Le Fit Cook
Wine pairing : Laguna de la Nava Reserva 2016
Output: 2 portions
Preparation time : 35 min
Cooking time : 35 min


Duck and vegetables 

  • 350 g duck breast (or 1 large duck breast) 
  • 4 carrots, halved lengthwise 
  • 4 parsnips, halved lengthwise 
  • 2 tbsp (30 ml) maple syrup 
  • ½ lemon (zest & juice) 


  • 1 cup (250 ml) frozen fieldberries 
  • 2 cinnamon sticks 
  • 2 star anise 
  • 1 tbsp (15 ml) fennel seeds and/or coriander seeds 
  • 1 rosemary sprig 
  • 1 tbsp (15 ml) balsamic vinegar 
  • 2 tsp (10 ml) cornstarch 

Magret de canard aux petits fruits et légumes érable_Laguna de la nava re


  1. Preheat oven to 400. 
  2. On a parchment-lined baking sheet, place carrots, parsnips, maple syrup and lemon juice. Add a drizzle of oil and season with salt and pepper. Mix well to coat and bake for 35 minutes. 
  3. Place the duck breast on a plate. Season with salt and pepper. 
  4. Place duck breast skin side down in a frying pan over low heat. Cook for 4 minutes, then turn the duck breast over and continue cooking for a further 3 minutes. 
  5. Send the duck breast to the oven with the carrots to finish cooking for 5 to 15 minutes, depending on size and desired doneness. Allow to rest for 5 minutes before slicing. 
  6. Place spices in a tea bag. 
  7. Remove the duck fat from the pan. 
  8. In the same pan, over medium heat, add the frozen field berries. Cook for 2 minutes before adding the spice-filled tea bag, rosemary sprig, balsamic vinegar and 1 cup (250 ml) water. 
  9. Bring contents of skillet to a boil, cover, turn heat to low and simmer for 15 minutes. Remove tea bag and rosemary sprig. 
  10. Dissolve cornstarch in 2 tbsp (30 ml) water and add to pan to thicken sauce (pan contents should still be hot). 
  11. Serve duck breast slices with maple vegetables and wild berry sauce.  


I served this dish with the sauce at the bottom of the plate, so that the slices of duck breast would take center stage. This makes for a more spectacular presentation and gives a good idea of how our meat is cooked.