Take the meat out of the refrigerator some time before preparation and let it reach room temperature.

Wash and dry the duck breasts and cut the skin crosswise. Pepper and fry on both sides in the pan. Put the meat in an ovenproof dish and cook in the oven at 180 degrees for about 25 minutes. Take out and let rest for another 5 minutes.

Chop the dried tomatoes, parsley and garlic into small pieces and let them soak in olive oil for a few hours.

Peel and chop the potatoes. Cook in salted water for about 15 to 20 minutes. Drain, mash and add the olive oil with all the ingredients.

Roast the pine nuts in a pan and add.

Wash and peel the carrots. For a nicer look, cut off the green, but do not remove it completely. Heat the butter, sugar and salt in a pan and lightly toast the carrots in it, turning them constantly.

Add the vegetable stock and simmer the carrots over low heat for 10-20 minutes (until the stock has a honey-like, viscous consistency).

Finally, turn the carrots all over again so that they shine nicely and season with pepper and a little fresh parsley.