With this spring dish on just any beautiful spring evening, you will really make an impression. The good thing is that this meal is not only surprising and delicious, but also super easy to make. Part of it goes into the oven so that you can concentrate on the pièce de résistance: the duck breast fillet.

The quintessential spring dish!

Before you start cooking, you need to decide whether you will put wild or tame duck on the table. Wild duck has a more powerful flavor, tame duck is more neutral, but will be just as appreciated by your guests. The choice is entirely up to you, because in this dish it doesn't matter which duck you go for. The duck breast fillet is accompanied by two side dishes that turn this meat dish into a true culinary masterpiece on your plate: glazed carrots in honey thyme sauce and potatoes with rosemary from the oven. Feeling hungry? Then get to work!

Recipe: Duck breast fillet with glazed carrots in honey thyme sauce and rosemary potatoes from the oven
Preparation Time: 20 - 50 minutes oven time

Supplies for 4 people:

• 4 duck breast fillets at room temperature
• 700 gr potatoes
• 1 tsp coarse sea salt
• 4 cloves of garlic
• 4 sprigs of fresh rosemary
• 500 gr colored carrots
• 50 gr salted butter
• 1 sprig of thyme
• 2 tbsp. honey
• 2 tbsp. balsamic vinegar
• 4 sprigs of basil
• Olive Oil

Preparation:

1. Preheat the oven to 200 degrees.
2. Wash the potatoes until all the sand is off the skin, pat dry well and cut into wedges. Spread the potato wedges on a baking sheet, drizzle generously with olive oil, coarse sea salt and fresh pepper. Crush the garlic cloves in the skin with a large knife. Divide the garlic cloves and sprigs of rosemary between the potatoes. Slide the baking sheet into the center of the oven and roast for 50 minutes. Turn once halfway through the baking time.
3. Let the duck breast fillets come to room temperature, notch the skin side of the fillets crosswise with a sharp knife and sprinkle with salt and pepper all around.
4. Steps 5 and 6 are partly simultaneous, so please read carefully what you need to do before starting step 5.
5. Wash the colored carrots and remove excess foliage. If necessary, cut the carrots in half. Heat the salted butter in a large skillet and sauté the carrots along with the sprigs of thyme for 15 minutes. Ladle occasionally. For the last 5 minutes, add the honey and balsamic vinegar to the pan. Turn the heat low and let the carrots caramelize. Season to taste with fresh pepper.
6. Meanwhile, heat a skillet without oil or butter and fry the duck breast, skin side down, for about 7 minutes until golden brown. (Meanwhile, you can keep a nice eye on the carrots.) Then turn the fillets over and fry the other side for 3 minutes. Remove the duck breast from the pan and let rest on a warm plate loosely covered under aluminum foil for 10 minutes.
7. And now everything comes together. Tranche the duck breast fillets into nice angled slices. Top the plates with the rosé-baked duck breast, roasted potatoes and caramelized carrots. Garnish with fresh basil. Bon appetit!