Roasted Duck Breast & Caramelized Carrots with Pommery® Fig Mustard

Serves: 2 • Prep time: 15 minutes • Cook time: 35 minutes • Difficulty: easy

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Ingredients

• Pommery® Fig Mustard

• 1 large duck breast

• 6–8 carrots (orange, yellow, or mixed)

• 2 tbsp honey

• 1 tbsp balsamic vinegar

• 1 tbsp olive oil

• 1 garlic clove

• Fresh thyme

• Salt, pepper

Recipe Steps: Duck breast & roasted carrots with fig mustard

1. Prepare the carrots.
   Preheat the oven to 190°C (375°F).
   Peel and slice the carrots lengthwise. Place them on a baking tray, drizzle with olive oil, honey, balsamic vinegar, salt, pepper, and thyme. Toss to coat.
   Roast for 30–35 minutes, flipping halfway through.

2. Cook the duck breast.
   Score the skin in a criss-cross pattern. Season with salt and pepper.
   Heat a pan over medium heat and place the duck breast skin-side down without adding fat. Cook for 6–8 minutes until the skin is golden and most of the fat has rendered.
   Flip and cook for another 4–5 minutes on the flesh side (adjust depending on desired doneness).

3. Rest & slice.
   Let the duck rest for 5 minutes under foil, then slice thinly.

4. Quick fig mustard sauce.
   Keep 1 tablespoon of duck fat in the pan.
   Add 1 tbsp Pommery® Fig Mustard, 1 tbsp honey, and 2 tbsp water.
   Let it simmer for 1 minute until slightly thick and glossy.

5. To serve.
   Plate the duck slices with the roasted carrots and drizzle generously with the fig mustard sauce.
   Finish with a sprinkle of fresh thyme.

💡 Perfect pairing:
The fig mustard balances the richness of the duck and enhances the natural sweetness of the roasted carrots for a refined, comforting dish.