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For the Beet Chips:
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Preheat the oven to 150 degrees F (or to warm).
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Line 1 baking sheet with paper towels and 2 more pans with silpats or parchment paper.
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Trim the end of the beets.
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Peel the beets, keeping their round shape to make round chips.
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Slice into paper thin rounds using a knife or mandoline, adjusting the setting if necessary.
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In a medium saucepan, combine the vinegar, 1 cup water, and the sugar and bring to a boil, stirring to dissolve the sugar.
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Add the beets and boil for 1 to 2 minutes to soften slightly and flavor them.
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Remove from the heat and let the beets stand in the liquid for 5 to 10 minutes, to cool slightly.
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(The beets can be prepared to this point refrigerated for up to a week in the liquid, before baking.)
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Using a slotted spoon, transfer the beets to the towel-lined pan to drain.
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Lay the beet slices out on the silpat lined baking sheets.
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The slices can be close to each other, but they should not touch.
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Place in the warmed oven to dry for 10 to 12 hours, or until crisp and dry.
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Remove the chips from the oven and, using a small offset spatula, transfer them to a cooling rack.
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Once cooled, the chips can be stored in an airtight container for up to a week.
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For the Duck:
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Turn the duck breast skin side down.
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With a sharp knife, make a cut down the length of the center bone, just to break it.
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Smack the blade across the bones just to break them slightly; do not cut through the meat.
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Cutting the bones and leaving the breast on them will prevent the meat from shrinking and curling as it cooks.
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Season the duck breast with salt, pepper, and sugar.
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In a large saute pan, heat 1 teaspoon of the olive oil over medium high heat.
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Reduce the heat to medium.
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Place the breast in the pan, skin side down, and cook slowly, adjusting the heat if necessary, for about 10 minutes, or until golden brown.
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When browned, remove the breast from the pan and place on a cutting board.
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Separate the breast meat from the bone.
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Chop the carcass into small pieces.
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For the Sauce:
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Add the chopped bones to the oil remaining in the pan, increase the heat, and saute until the bones are richly browned.
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Add the shallots and saute for about 2 minutes, or until translucent.
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Add the garlic, diced beets, 1 teaspoon sugar, and the balsamic vinegar.
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Pour the red wine into the pan, and bring to a simmer, scraping the bottom to remove all the browned bits.
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Simmer over low heat for 20 minutes.
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Season with salt and pepper.
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Remove from the heat and strain.
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Sprinkle the breasts with the cinnamon.
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Heat the remaining 1 teaspoon olive oil over medium heat in a saute pan just big enough to hold the breast.
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Place the breasts skin side down in pan, place a small heavy pot on top of the breast to weigh it down, and cook for about 4 minutes to crisp the skin.
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Remove from the heat.
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Just before serving, swirl the butter into the sauce.
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Cut the duck breast in half.
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If serving 4 people, cut each breast half into 2 pieces.
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Place the duck on the serving plates; spoon the sauce to the side, garnish with a beat chip, and sprinkle the duck with fleur de sel and black pepper.
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Serve the remaining beet chips on the side, with beaucoup de LOVE.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
