Ingredients

The following ingredients have 3 Servings
  • 3 cups rendered duck fat
  • 8 1 to 1 1/2 lbs carrots (peeled and left whole)
  • 4 sprigs thyme
  • 4 cloves garlic (gently crushed but kept whole)
  • 2 sprigs rosemary
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt

Instruction

  • Preheat the oven to 250°F (120°C).
  • Melt the duck fat in a large metal roasting pan over medium heat. Add the carrots, turn to coat, and transfer the pan to the oven. Roast the carrots for 2 hours, basting and rotating every 15 minutes. The carrots should be very tender.
  • Drain most of the duck fat from the pan and place the pan over 2 burners on the stovetop. Add the thyme, garlic, rosemary, butter, and salt and cook the carrots over medium-high heat, basting constantly, until the butter is lightly browned. Drain the carrots on paper towels or a brown paper bag and serve immediately. These little lovelies are also quite nice when served warm, as opposed to hot from the oven, so if they need to linger on the counter a few minutes before going from baking sheet to serving dish, all is not lost.