Thaw the duck breast chops in the refrigerator overnight.
Remove the duck chops from the refrigerator 10 minutes before cooking. Pat dry with paper towels. Salt and pepper both sides of the meat and the fatty edge.
Heat a frying pan on low heat. Thread the chops on a skewer, piercing the meat from side to side so that the chops stand vertically and the fat side touches the pan. Increase the heat to medium-high and brown the fat.
Remove the chops from the skewer and grill for 2 to 3 minutes per side, until slightly pink. Set aside on a warm plate.
Remove the excess fat from the pan. Add the balsamic vinegar, then scrape the sides of the pan with a wooden spoon to loosen the cooking residue.
Stir in the demi-glace sauce, maple syrup and soy sauce. Bring to a boil and simmer over low-medium heat until a syrupy consistency is obtained.
Drizzle the balsamic-maple sauce over the chops.
Mashed parsnip with leeks
In a pot of cold salted water, place 450 g (1 lb) of parsnips, peeled and cut into pieces. Bring to a boil, then cook for 8 to 10 minutes, until tender. Drain. Place in the blender along with 60 ml (¼ cup) of 15% table cream, and purée. In a large skillet, melt 15 ml (1 tbsp) butter over medium heat. Cook 375 ml (1½ cups) chopped leeks for 4 to 5 minutes. Add the leeks to the parsnip purée. Add salt and pepper.
