Recipe for Duck with honey & glazed carrots with potatoes and hazelnuts

Preheat the oven to 220°C (or 200°C for fan convection). Wash the carrots well and cut them into sticks. Dice the potatoes into 1 cm cubes.

On a baking sheet lined with parchment paper, toss the potatoes with a drizzle of olive oil, dried rosemary, salt, and pepper. Spread them out evenly on the sheet. Place the unpeeled whole garlic cloves in the center. Bake for 20-30 minutes or until the potatoes are lightly golden. Stir halfway through cooking.

Meanwhile, in a large covered pan, arrange the carrot sticks side by side (they should not overlap). Add per person: ½ tbsp of butter and ½ tbsp of sugar. Pour a little water on top to reach about 2 mm in height. Season with salt and pepper. Cover and cook over medium heat for 20 minutes, stirring occasionally.

Prepare the dressing by mixing the mustard with a splash of dark balsamic vinegar and olive oil in a bowl. Add salt and pepper. Crush the hazelnuts. In a medium-sized pan, toast the hazelnuts for 3-4 minutes over medium-high heat until they are golden. Set aside off the heat. Score the skin of the duck breast in a crisscross pattern. Season with salt and pepper on both sides.

Return the pan to medium-high heat and sear the duck for 2-4 minutes skin-side down (the fat should render) and 1-3 minutes flesh-side down. Set it aside on a plate. At medium heat, deglaze with 3/4 tablespoon of dark balsamic vinegar per person and scrape the cooking juices. Add the honey. Let it reduce for 1-2 minutes. Add the cranberries, return the duck to the pan, and coat with the sauce. Season with salt and pepper.

To finish, just before serving, add the arugula to the mixing bowl and mix. Serve the arugula, potatoes, and glazed carrots on the plates. Sprinkle the carrots with hazelnuts. Place the duck breast beside it. Drizzle with honey and cranberry sauce.