4 duck breasts (with skin)
2 Tbs. vegetable oil
2 stalks celery washed and diced into 1/2-inch pieces.
1 medium onion peeled and sliced
3 carrots peeled and cut 1/2 inch slices crosswise
1 medium head fennel cleaned and diced.
3 beets peeled and diced into1/4-inch cubes (try to find yellow beets for nice contrast)
4-6 purple potatoes, peeled and diced into 1/4-inch cubes.
2 Tbs. apple cider
2 Tbs. Calvados (apple brandy)
1/4 cup veal stock
1 Tbs. butter
Salt and Pepper