Roast Duck Breast With Carrots

• 2 duck breasts
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon rosemary leaves
• 4 carrots
• 1 cup chicken stock

1. Marinate the breasts in salt, pepper and rosemary for two hours.
2. Place in a cast-iron skillet and slowly cook breast down so the fat pours off, for 10 minutes.
3. Preheat oven to 500 degrees.
4. Place the breast skin side up on a roasting pan and roast for five to 10 minutes or until medium-rare.
5. Meanwhile, slice the carrots.
6. Pour off the fat from the cast-iron pan and add the stock with the carrots.
7. Cook gently until the carrots are glazed with the stock.
8. Place the duck breasts on a heated platter and garnish with the carrots and rosemary.

duck breasts, salt, rosemary, carrots, chicken stock

Taken from cooking.nytimes.com/recipes/10438 (may not work)