Duck breast1 cup (loosely packed) flat-leaf parsley leaves30 gm (¼ cup) sea salt4 (about 250gm each) duck breastsRoast carrots2 tbsp duck fat1.2 kg (about 8) carrots, peeled and quartered lengthwaysTo serve:chervil sprigsVinegar caramel dressing2 tbsp caster sugar60 ml red wine vinegar40 ml walnut oil50 gm walnut halves, coarsely chopped and roasted
Pulse parsley and sea salt in a food processor until finely chopped. Lightly score skin of duck breast in a diamond pattern and rub with salt mixture. Place in a non-reactive container and refrigerate for at least 3 hours.
For roast carrot, preheat oven to 190C, melt duck fat in roasting pan, then add carrots and season to taste with sea salt and freshly ground black pepper. Roast, turning occasionally, for
45-50 minutes, or until golden and tender.
For vinegar caramel dressing, combine sugar and 1 tbsp water in a saucepan and stir over low heat until sugar dissolves, then increase heat to medium-high and simmer for 5 minutes or until golden caramel in colour, remove from heat, add vinegar and stir to combine. Stir through walnut oil and walnuts and season to taste.
Rinse duck breast under cold running water and pat dry with absorbent paper. Heat a frying pan over low-medium heat, add duck breasts, skin-side down and cook for 5-6 minutes each side for medium or until cooked to liking, then remove to a warm plate, cover loosely and stand for 5 minutes.
Scatter chervil over carrots and toss to combine and serve with duck breast drizzled with caramel dressing.