Glazed Duck Breast with Roasted Root Vegetables
Preheat the oven to 200°C.
Cut the root vegetables into big chunks, season abundantly with salt, olive oil, Maille Balsamic Vinegar, honey, thyme, rosemary and 1 tbsp. of Maille mustard with Honey and Balsamic Vinegar. Bake at 200°C for 30 minutes.
Once the duck breast is fully glazed, slice it and serve with the roasted root vegetables.
Decorate the dish by drizzling the remaining glaze.