Duck with Carrot Vegetables

Ingredients

• 2 duck breast fillets (about 350 g)
• Salt
• Pepper (freshly ground)
• 1 Red Onion
• 700 g young carrots
• 2 tbsp butter
• 125 ml dry white wine (or water)
• 4 tbsp Honey
• 2 tbsp Soy sauce
• a splash of lemon juice
• 2 tbsp watercress

Instructions

1. 1.

   Preheat the oven to 120°C with top and bottom heat.

2. 2.

   Wash, pat dry, salt, pepper duck breasts; sear skin side in a not-too-hot pan for about 8 minutes until golden brown. Flip, remove from pan, bake in preheated oven for 20-25 minutes until pink inside.

3. 3.

   Peel the onion and slice into thin strips. Trim carrots, leaving about 4 cm of green tops.

4. 4.

   Melt butter in a pan; sauté carrots over low heat for 1-2 minutes. Deglaze with white wine (or water).

5. 5.

   Bring carrots to a vigorous boil in the open pan, then reduce heat slightly. Simmer gently for about 10 minutes, stirring occasionally until liquid almost evaporates.

6. 6.

   Whisk honey and soy sauce together; brush duck skin during last 5 minutes of cooking. Increase oven temperature to 200°C top heat and glaze.

7. 7.

   Add remaining honey and butter just before finishing, swirling to glaze carrots. Season with salt and lemon juice.

8. 8.

   Slice duck thinly and arrange on flat plates. Top with glazed carrots and onion slices, garnish with watercress.