Roast Dusk with Glazed Carrots

Preheat the oven to 160°C (approximately 320°F). 

Rinse duck breasts, pat dry and cut a diamond shape into skin. Sear in a hot pan, skin side down, for about 5 minutes until golden brown. Flip and briefly cook on flesh side. Place on a broiling tray with drip pan beneath. Sprinkle with almonds and season with salt and pepper. Roast until pink, about 20-25 minutes.

Remove from oven. Skim fat from cooking liquid. Pour cooking liquid and broth into a saucepan and cook over medium heat. Combine starch and some cold water. Whisk starch mixture into cooking liquid to thicken. Season with salt and pepper.

Separate eggs. Put flour in a large bowl and whisk in milk until smooth. Add yolks and cheese to flour mixture and stir until smooth. Beat egg whites until stiff and fold into batter.

Heat oil in a small nonstick pan. Ladle batter into pan and cook small pancakes until golden brown, about 1-2- minutes on each side. Repeat until all batter is cooked. Keep pancakes warm. 

Rinse and peel carrots. Heat butter in a pan and cook carrots. Season with sugar and salt. Deglaze with a little water. Cover and cook for about 5 minutes. Remove lid and evaporate liquid.