Step 1 (5 minutes): Preheat oven to 200°C (390°F). Peel the parsnips and cut them into fry-like sticks (about 1 cm thick). Toss the parsnip fries with 10 ml of olive oil, 2 grams of rosemary, 2 grams of thyme, 2 grams of salt, and 1 gram of black pepper on a baking sheet. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season the duck breasts generously with salt and pepper on both sides.

Step 2 (15 minutes): Place the seasoned parsnip fries in the preheated oven and roast for 15-18 minutes, flipping halfway, until golden brown and tender-crisp. While the parsnips roast, place the duck breasts skin-side down in a cold, oven-safe skillet (cast iron or stainless steel). Turn the heat to medium-low and render the fat for 8-10 minutes, until the skin is crispy and golden brown. Pour off excess fat periodically.

Step 3 (3 minutes): Flip the duck breasts and sear on the meat side for 2-3 minutes for medium-rare, or longer to your preference. Transfer the skillet to the oven with the parsnips for the last 5 minutes of cooking, if desired, to ensure even cooking, or simply let the duck rest on a cutting board.

Step 4 (5 minutes): While the duck rests, prepare the lingonberry sauce. Pour off most of the remaining duck fat from the skillet, leaving about 5 ml. Add 40 ml of lingonberry jam and 100 ml of vegetable broth to the skillet. Bring to a simmer over medium heat, stirring and scraping up any browned bits, until slightly thickened (about 2-3 minutes). Slice the rested duck breasts into thick pieces. Serve the duck slices and parsnip fries with a drizzle of lingonberry sauce.