Heirloom Nantaise carrots slow roasted in duck fat is a perfect side to any steak or roast.
Drop in simmering water for 5 minutes to cook from frozen or thaw overnight, unwrap and bake in a 350F oven for 10-12 minutes. (Internal Temperature 74C)
Carrots, Duck Fat, Garlic, Thyme, Salt
“For optimal quality, all frozen items should be kept frozen for up to 4 months after the date of purchase and consumed 5-7 days after being thawed. Previously cooked foods should be re-heated to an internal temperature of 74C.