Honey-Spice Duck Breast with Carrot Purée and Apple Sauce

Ingredients

• Carrot Purée

  • 1 cup (130 g) Nantes carrots, cut into rounds (about 4 carrots)
  • 2 tbsp butter

• Duck

  • 1/2 tsp pink peppercorns, crushed
  • 1/2 tsp coriander seeds, crushed
  • 1/2 tsp anise seeds
  • 1 duck breast, about ¾ lb (340 g)
  • 1 tbsp (15 ml) honey

• Apple Sauce

  • 1 shallot, finely chopped
  • 1 tbsp butter
  • 1/2 cup (125 ml) demi-glace
  • 1/2 cup (125 ml) apple juice
  • 1/2 tsp (2.5 ml) apple cider vinegar

• Toppings

  • 1 Cortland apple
  • 2 Nantes carrots, various colours, cut into thin rounds on a mandoline
  • 1 tbsp (15 ml) olive oil
  • 2 tsp (10 ml) apple cider vinegar
  • 1 tsp (5 ml) honey
  • Microgreens (such as red sorrel, radish sprouts)