CARROTS SAUTEED WITH BACON

"This dish is easily made at the last minute, although it does not suffer if prepared a couple of hours in advance and finished in the microwave."

1 1/2 pounds carrots
2 thin slices bacon (2 ounces)
3 1/2 tablespoons rendered duck fat, rendered goose fat (or 3 1/2 tablespoons butter)
2/3 cup water
Salt and 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 2/3 cup water, bring to a boil, and swirl liquid in pan to emulsify.

TO SERVE:
Transfer carrots and bacon to a serving plate, season with salt and pepper. Pour the contents of skillet over carrots and garnish with parsley.

Servings: 8
Source: Cook's Magazine, September 1988