Trim the duck breasts and set aside.

Take the duck trimmings and brown them in a saucepan. Once well browned, add the sliced onion and carrot.

Sprinkle with flour, then add enough water to cover. Reduce until thickened.

Cut the parsnips and cook them in a mixture of half milk and half water until a knife easily pierces the flesh. Blend with a little of the cooking liquid, add a pat of butter, salt, and pepper.

Cut the butternut squash into cubes and roast with butter.

Glaze the carrots in a skillet with enough water to cover, a pinch of salt, 1 tablespoon sugar, and a pat of butter. (Leave a bit of the carrot tops for presentation.)

Score the duck breasts and cook them skin-side down in a skillet. Once the skin is crisp and golden, flip to brown the other side, then finish in the oven at 340°F (170°C) with a thermometer until the center reaches 131°F (55°C).

Once the carrots are cooked, reduce the cooking liquid until thick, then coat the carrots with it.

Strain the sauce and reduce until it reaches a coating consistency. Add the honey and season to taste.