|2||Thin slices bacon|
|3½ tablespoon||Rendered duck fat; rendered goose fat or butter|
|Fresh-ground black pepper|
|2 teaspoons||Minced fresh parsley|
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 saute 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 ⅔ 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.
Recipe by Mangia!
Converted by MM_Buster v2.0l.
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