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.

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