Duck breast:

1. Preheat the oven to 65°C.
2. Trim excess fat, remove sinews, and score the duck skin.
3. In a pan, sear the duck breasts skin-side down with butter, garlic cloves, and thyme.
4. Season with salt and pepper, baste with the butter, and sear for a few minutes.
5. Once browned, place the duck on a rack to drain excess fat.
6. Bake in the oven for around 50 minutes until the internal temperature reaches 63°C.
7. Once the temperature is reached, remove from the oven.

Sweet potato purée:

1. Peel the sweet potatoes and cut them into chunks.
2. Bring salted water (10 g coarse salt per liter) to a boil and cook the sweet potato pieces for 20 minutes.
3. Check tenderness, then drain using a colander.
4. Mash the pieces using a vegetable mill.
5. Add cream, a drizzle of olive oil, and season with salt and pepper.
6. For a smoother texture, blend the purée for 1–2 minutes.

Roasted parsnips with thyme:

1. Preheat the oven to 180°C.
2. Peel the parsnips and cut them into rounds or pieces 1–2 cm thick.
3. Place them on a baking tray lined with parchment paper.
4. Drizzle with olive oil, season with salt, pepper, and thyme sprigs.
5. Roast for about 20 minutes, flipping halfway through cooking.
6. Remove once golden on the outside and tender inside.

Maple syrup and sage sauce:

1. Finely chop the shallots and sage.
2. In a sauté pan, sweat the shallots until soft.
3. Add the maple syrup and lightly caramelize the shallots.
4. Deglaze with sherry vinegar.
5. Add red wine, poultry stock, and sage.
6. Let the mixture reduce.
7. Mix the cornflour with a little water and incorporate it into the sauce to thicken.
8. Once the sauce has a coating consistency, set it aside off the heat.