CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	8	Servings

INGREDIENTS

1 1/2	lb	Carrots
2		Thin slices bacon
3 1/2	tb	Rendered duck fat; rendered goose fat or butter
		Salt
		Fresh-ground black pepper
2	ts	Minced fresh parsley

INSTRUCTIONS

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 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.
Recipe by Mangia!
Converted by MM_Buster v2.0l.

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