Search by recipe or ingredient

Trim, peel, and cut the carrots diagonally into thin slices. Cut the bacon into 1-inch pieces. Heat duck fat in a skillet over medium-high heat. Add carrots and bacon and sauté until bacon is crisp and carrots are tender, 8 to 10 minutes. Transfer carrots and bacon to a dish lined with paper toweling. Pour fat out of the skillet and discard. Raise heat to high, add 2/3 cups water, bring to a boil, and swirl liquid in pan to emulsify. Transfer carrots and bacon to a serving plate, season with salt and pepper. Pour the contents of skillet over carrots and garnish with parsley.