Duck with Carrots

Preheat the oven to 120°C (approximately 250°F).

Rinse the duck breasts and pat dry. Season with salt and pepper and cook about 8 minutes on medium heat on the skin side until golden brown. Remove from the pan and bake for 20-25 minutes.

Peel the onion and cut into fine strips. Rinse the carrots and cut the leaves back to about 4 cm (approximately 1 1/2 inch).

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

Bring the carrots to a boil, then reduce the temperature slightly. Cook approximately 10 minutes until tender, stirring occasionally. The liquid should be almost completely evaporated.

Mix 2 tablespoons of honey with the soy sauce and brush onto the duck during the last 5 minutes. Increase the temperature to 200°C (approximately 400°F) to cook the glaze.

Just before done, pour the remaining honey and butter over the top of the carrots and stir. Season with salt and lemon juice.