Duck strips and carrots with honey and rosemary

Preheat the oven to 190°C.

Wash the carrots and trim the greens. Mix the oil and honey and brush the carrots and garlic cloves with the mixture. Salt and pepper to taste, place on a baking sheet, and bake for 25 minutes (check doneness by inserting a knife into the carrots).

10 minutes before the carrots are done cooking, heat the olive oil in a pan with a sprig of rosemary. Brown the duck strips for 3 minutes on each side, season with salt and pepper, add the rosemary honey, cook for 1 minute, then deglaze with vinegar.

To finish, serve the strips with the roasted carrots.