Ingredients

2 parsnips, peeled
2 leeks, white part only, trimmed
2 medium carrots, peeled
2 tablespoons duck fat (see note)
2 fennel bulbs, quartered lengthwise
4 turnips, peeled and quartered
12 pearl onions, peeled
Kosher salt and freshly ground black pepper
2 Granny Smith apples, cored
Four 8-ounce boneless duck breasts
Coarse sea salt, optional
Heat the oven to 375 F.

Directions

Cut the parsnips, leeks and carrots into lengths, 1/2-inch by 3 inches. Heat the duck fat in a large skillet over medium heat until it slides easily across the pan. Add the parsnips, leeks, carrots, fennel, turnips and pearl onions and season with salt and pepper. Cook, turning frequently, until they begin to brown, about 5 minutes, then transfer to a baking dish large enough to hold them in a single layer.

Roast in the oven, turning occasionally, until they begin to soften, about 30 minutes. Quarter the apples and add them to the vegetables.

Meanwhile, place the duck breasts, skin-side up, on a cutting board. Make shallow crosshatch incisions just through the layer of fat (don't cut into the meat) with a sharp knife. Wipe out the skillet, and heat over medium heat. Salt and pepper the duck breasts and add them to the skillet, skin-side down. Cook the breasts until the sides are crisp and the fat largely rendered, about 5 minutes. Turn and cook for 1 minute more.

Place the duck breasts on top of the roasting vegetables, skin-side up. Continue to roast until the duck breasts are medium rare and the vegetables very tender, about 5 minutes more.

Transfer the duck breasts to a cutting board and allow them to rest for 5 to 10 minutes. Keep the vegetables warm in a low oven. Slice the duck breasts lengthwise into long pieces about 1/4-inch thick. Serve the slices over the vegetables, sprinkled with coarse salt if desired. Makes 4 servings.

Note: You can get duck fat as a by-product from ducks you have cooked yourself; or from a butcher; or by mail order from d'Artagnan: 1-800-327-8246.