Rinse and dry duck breast fillets. Score skin crosswise and season with salt and pepper. Heat oil in a frying pan. Roast duck breast fillets in it, turning, for 15-20 minutes.
In the meantime, remove peel from carrots and rinse. Cook in boiling salted water for 12 minutes. Take out duck breast, wrap in aluminum foil and keep warm. Add sesame seeds and half the honey to the fat and bring to the boil. Extinguish with vinegar and bring to the boil again briefly. Pour in stock and do at high temperature for 2 min. Dice butter and gradually stir into the sauce. Do not let it boil any more. Season the sauce with salt and freshly ground pepper to taste.
Brush duck breast fillets with remaining honey. Glaze for 2-3 minutes under the hot broiler. Cut into slices. Serve with carrots and sauce. Garnish with lemon and mint.
Preparation : 40 min
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