Duck and Double-Berry Sauce

While veggies roast, pat duck dry with paper towels. Using a sharp knife, score the skin side of duck in a criss-cross pattern. Season with salt and pepper. Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min. Flip and cook until golden-brown, 2-3 min. Transfer duck to another parchment-lined baking sheet, skin-side up. Roast in the top of the oven until cooked through, 8-13 min.** Carefully drain and discard excess fat, reserving 1/2 tbsp (dbl for 4 ppl) in the pan. When duck is done, transfer to a plate to rest, 3-5 min.

While duck cooks, trim green beans. Thinly slice chives. Peel, then mince or grate garlic. Heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.

Heat the same pan (from step 2) over medium-high. When hot, carefully add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper, to taste. Remove the pan from heat. Transfer green beans to a plate and cover to keep warm. Carefully wipe the pan clean.

Heat the same pan (from step 4) over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Sprinkle half the flour (use all for 4 ppl) over top. Cook, stirring often, until golden, 1 min. Whisking constantly, gradually add 2/3 cup water (dbl for 4 ppl). Continue whisking until sauce is smooth and comes to a simmer, 2-3 min. Once simmering, add strawberry jam, blueberry jam, broth concentrate and half the vinegar (use all for 4 ppl).