10 duck breasts, skin on
salt, pepper
5 firm pears
1 dl Dansukker Light Syrup
butter, margarine or oil for frying

Vegetables
500 g potatoes
500 g carrots
500 g parsnips
500 g red onion
500 g mushrooms (any kind)
butter, margarine or oil for frying
1 tbsp Dansukker Brown Sugar
salt, pepper
parsley

Sauce
2 chopped yellow onions
butter, margarine or oil
5 sprigs of thyme
3 tbsp veal stock
1/2 dl Dansukker Light Syrup
1 dl red wine
4 dl water
1-2 tbsp potato flour
salt, pepper
25 g butter

Peel the vegetables and rinse the mushrooms. Cut the onions into wedges and dice the other vegetables. Fry the potatoes, parsnips and carrots in the fat using a frying pan until they are just cooked. Remove from the pan. Then fry the onions and the mushrooms. Mix all the vegetable together and season with brown sugar, salt and pepper. Place to one side, and warm just before serving. Sprinkle with chopped parsley when serving.

Fry the onion for the sauce in fat using a pan. Add the thyme, stock, syrup, wine and water, and simmer with a lid on for 5 minutes. Thicken with potato flour mixed with a little water. Add salt and pepper to taste. Add the butter. Strain the sauce into a serving dish just before serving.

Fry the duck breasts in fat using a frying pan until they are browned. Add salt and pepper. Then roast them in the oven at 175ºC for 8-10 minutes.

Peel and cut the pears into wedges. Fry them until they are just soft in fat and syrup.

Serve the duck breasts with the pears, vegetables and sauce.