Recipe by Vincent Polsinelli(Serves 2 people)This delicious meal consists of pan seared duck breast, napa cabbage salad and roasted carrots and parsnips. This tasty and easy to prepare meal is the perfect dinner to serve for a significant other, a family member, or a friend during the cold winter months. IngredientsDuck Breast2 duck breastsNapa Cabbage Salad1 head of Napa Cabbage1 medium carrot1 medium daikon1 bunch of green onions10 ml honey30 ml of white wine vinegar80 ml of olive oilRoasted Carrots and Parsnips2 medium carrots2 medium parsnips100 ml of olive oilDuck Breast1) Preheat your oven to375 °F, and heat a pan on the stove until hot.2) Score the skin of the duck four times for each breast. (Enough to cut the skin but not the flesh)3) Season both sides of the breasts with salt and pepper and place them on the hot pan skin side down.4) Cook them on the stove, skin side down until they are a dark, golden brown.5) Then turn them over and place the breasts in a pan, and bake them in the oven for 10 -15 minutes (time varies depending on the size of the breast)6) Remove the breasts from the oven when they are medium rare or the internal temperature is 140 °F.7) Let them rest for 5 minutes, season with salt and pepper to taste, and serve them on a plate.Napa Cabbage Salad1) Peel both the carrots and daikon.2) De-rib your Napa cabbage by cutting out the white stalk.3) Cut the carrots, daikon and cabbage into very thin strips.4) Cut the green onions on a bias and combine the vegetables together.Vinagrette 5) In a separate bowl mix the honey and white wine vinegar thoroughly.6) Once mixed slowly whisk in the olive oil.7) With the now complete vinaigrette, dress the salad and add salt to taste.Roasted Carrots and Parsnips1) Peel your carrots and parsnips and cut them into sticks. (1cm x 1cm x 8cm)2) In a bowl cover them in olive oil, salt and pepper. (add Rosemary if desired)3) Add these vegetables to a pan and cook them until they lightly caramelize.4) Then put the caramelized vegetables into the same pre-heated oven (375 °F) for 10-15 minutes.5) When the vegetables have reached the desired texture remove them from the oven and add salt to taste.