Roast Duck Breast With Carrots

1. 1

   Marinate the breasts in salt, pepper and rosemary for two hours.

2. 2

   Place in a cast-iron skillet and slowly cook breast down so the fat pours off, for 10 minutes.

3. 3

   Preheat oven to 500 degrees.

4. 4

   Place the breast skin side up on a roasting pan and roast for five to 10 minutes or until medium-rare.

5. 5

   Meanwhile, slice the carrots.

6. 6

   Pour off the fat from the cast-iron pan and add the stock with the carrots.

7. 7

   Cook gently until the carrots are glazed with the stock.

8. 8

   Place the duck breasts on a heated platter and garnish with the carrots and rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.