Duck Breast Fillet with Glazed Carrots

Wash the duck breasts thoroughly and dry them again, season with salt and pepper on both sides, peel the vegetables and onions and chop them roughly.

Place the breasts with the skin facing down in a hot pan and fry so the duck fat comes out, now add the vegetables, the onion and the spices and turn the breasts on the meat side and fry now with half of the red wine and pour on for 20 minutes Let simmer until the red wine has boiled down.

Put the breasts and the vegetables in a roasting pan and bake for about 40 minutes in the oven at 120 degrees, repeatedly pour a sip of red wine over them after this time turn on the grill, turn the skin side up and bake the duck skin until crispy Look for the bay leaves, the juniper berries and allspice grains. I didn't puree the sauce because the vegetables were so soft and we like them so much.

You can of course puree the sauce or pass it through a sieve.

Peel the carrots and cut into fine strips and cook in lightly salted water until they are firm to the bite. Melt the butter on a low heat in another saucepan and stir in the sugar as the sugar begins to melt in the butter, add the carrots with plenty of cooking water and cook until translucent while stirring Finally sprinkle parsley over it and serve with the duck breasts ... we had dumplings with it The meat was super tender ...

My camera wasn't there at the beginning, so this time fewer pictures