Preparation

 Cut the carrots diagonally into slices. If you want them to be ready quickly(er), you can also pre-cook carrot pieces for a few minutes. Heat a little butter or oil in a pan and fry the carrot for about 20 minutes. Then add the bimi and the balsamic vinegar and fry for another 5 to 10 minutes.

 Meanwhile, cut the duck breasts crosswise on the fat side with a sharp knife. Sprinkle the duck with a pinch of salt and pepper. Heat a frying pan without oil or butter and fry the duck on the fat side for about 5 minutes over high heat. Turn it over and fry the other side for about 7 minutes on a moderate heat. The duck may still be rosé on the inside, just like a steak. Then remove them from the pan and wrap them in aluminum foil and let them rest for at least 5 minutes.

 Heat the pan in which the duck was fried over high heat and add the honey, orange sauce and stock. Let this thicken slightly or use cornstarch to bind the sauce. You can also put the duck wrapped in the oven at 100 degrees to keep warm. Cut the orange into slices and then into wedges. Heat the mashed potatoes and scoop onto a plate. Divide the stir-fried carrot and bimi over it and a few orange wedges. Cut the duck into slices with a sharp knife and place on top. Finally, spoon some of the orange sauce over the top and serve the rest separately.