For the red wine
sauce: Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds
until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice
, vinegar and honey, and bring to a boil. Lower the heat and simmer
gently until reduced to about 1 cup (250 ml), about 30 minutes.
Meanwhile, in another saucepan
, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml) over low heat, about 30 minutes.
the wine mixture through a fine sieve
set over the pan of reduced veal
stock, pressing down on the vegetables to extract
maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm.
Preheat the oven to 400 degrees F (200 degrees C).
For the duck breasts: Score
the duck on the skin side. Remove the excess fat around the breast, and remove the tip, if desired. Sprinkle with salt and pepper.
Place the duck breast, skin-side down, in a room-temperature skillet with no oil. Set the skillet over medium-high heat and cook for 5 minutes. Transfer the skillet to the oven and cook until medium-rare, 8 to 10 minutes. Let the duck breasts rest on a cutting board for about 5 minutes.
Slice the duck. Divide the Butternut Squash Gnocchi among plates. Top with the Roasted Fennel and duck. Add a spoonful of sauce and serve.