Duck and carrots with Martine rosemary honey

Serves: 4
Difficulty: Medium

This gorgeous duck recipe combines the sweetness of honey with the sharpness of cider vinegar, making it a perfectly balanced dish. Sophisticated enough to serve for a dinner party it’s also a lovely dish for a light lunch or supper.

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Ingredients

For the duck

• 8 duck breasts
• 2 tsp olive oil
• 1 tsp Martine rosemary honey
• 1 tsp cider vinegar
• 1 sprig of rosemary

For the carrots

• 1 bunch of coloured carrots
• 2 tsp olive oil
• 2 tsp Martine rosemary honey
• A few cloves of garlic
• Salt, pepper

Directions

1Preheat the oven to 190°C.

2Wash the carrots, trim the leaves. Mix the oil and honey and brush the carrots and garlic cloves. Season with salt, pepper, place on a baking sheet and bake for 25 minutes (check the cooking by sticking a knife into the carrots).

310 min before the carrots are cooked, heat the olive oil in a frying pan with the rosemary sprig. Brown the duck for 3 minutes on each side. Add salt, pepper and honey, cook for 1 min and deglaze with vinegar. Serve the duck with the roasted carrots.