Roasted duck breast with ginger, hazelnuts, and parsley sauce, served with a casserole of carrots and new turnips.

Duck sauce: Peel and finely chop 40g of ginger. The day before, marinate in white wine. Pour the dl of rich duck stock and the white wine into a saucepan and bring to a boil until it reaches a syrupy consistency. Strain through a fine sieve and adjust the seasoning.

Cooking the duck breasts: Using a small knife, score the skin of the duck breasts. Place them in a pan skin side down. Season with salt and pepper. Let cook over low heat for about fifteen minutes. Frequently remove the excess fat. Turn the breasts skin side up at the end of cooking. Keep warm.

Garnish: Peel the vegetables, cut the carrots into diagonal pieces and the turnips into quarters, then sauté them without browning in butter. Season with salt and pepper. Add enough broth or water to cover halfway. Cover with parchment paper and cook gently for about ten minutes. Remove the paper and finish cooking on low heat until all the liquid has evaporated. Set aside.

To finish the dish: Place the duck breasts on a baking sheet and put them in the hot oven with the door open. Glaze them by regularly basting (to give a shiny appearance). Heat the carrots and turnips for a few minutes in a pot. In a pan, foam the 100g of butter and add the crushed hazelnuts. Once they start to color, pour in the parsley puree and mix with a spoon. Season with salt and pepper. Place the duck breast in the center of the plates, with the "parsley butter sauce" around it, and a drizzle of sauce. Serve the cooked ginger and the casserole of carrots and turnips on the side.