Carminée-glazed duck breast rösti with Quebec apple and parsnip purée

Preparation

1. Preheat oven to 200°C (400°F).
2. Cut potato and McIntosh apple into julienne strips. Add seasonings, egg and flour. Mix together and shape into small patties. Let stand a few moments. Brown in butter and oil. Place on a baking sheet and bake for 8 minutes.
3. Gently carve the fat from the duck breasts at an angle, without reaching the flesh. In a frying pan, brown duck breast fat side down and turn over. Place on a baking sheet, fat side down, and bake for 8 to 10 minutes.
4. In a frying pan, reduce 60 ml of La Carminée vinegar and add the duck breasts to glaze.
5. To prepare the apple fennel, sauté the ingredients in the butter and oil. Season to taste. The fennel remains crunchy and the apple is softened.
6. To prepare the purée, boil the potatoes and parsnips in the water and milk. Mashed potato and add applesauce and butter. Season to taste.
7. Garnish with julienned snow peas, lightly sautéed in butter.