Duck Breast with Root Vegetables and Red Grapes

Ingredients

• Vegetables

  • 1 1/2 lb (675 g) thin carrots, peeled and halved lengthwise
  • 1 lb (450 g) parsnips, peeled and quartered lengthwise
  • 1/4 cup (60 ml) olive oil
  • 1/2 lb (225 g) kale, stems removed, leaves torn

• Duck Breast

  • 4 tsp cornstarch
  • 1 1/2 cups (375 ml) low-sodium beef broth
  • 3 duck breasts, about 3/4 lb (340 g) each
  • 1 bag (175 g) white pearl onions, peeled
  • 2 tbsp (30 ml) honey
  • 2 tbsp (30 ml) red wine vinegar
  • 1 1/4 cups (310 ml) veal stock
  • 1 cup (175 g) small seedless red grapes