In a cold skillet, place the duck breasts skin-side down and turn the heat to medium. Cook for about 6-8 minutes until the skin is crispy, then flip and cook for an additional 4-6 minutes.

Glaze the Duck

In the last minute of cooking, brush the duck breasts with maple syrup and let it caramelize.

Roasting the Vegetables

Prepare the Vegetables

Preheat the oven to 400°F (200°C). Cut the carrots, zucchini, and bell pepper into bite-sized pieces.

Toss with Olive Oil

In a large bowl, toss the vegetables with olive oil, salt, and black pepper.

Roast the Vegetables

Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes, until tender and slightly caramelized.

Making Carrot Puree

Cook the Carrots

In a pot, add the carrots and cover with water. Boil until the carrots are tender, about 15 minutes.

Puree the Carrots

Drain the carrots and transfer to a blender. Add butter, salt, and heavy cream. Blend until smooth.

Making Demi-Glace

Combine Ingredients

In a saucepan, combine beef stock, red wine, shallots, and thyme.

Simmer

Simmer the mixture over medium heat until reduced by half, about 20-30 minutes. Strain before serving.