Wash and peel the carrots and the onion, finely mince the onion and slice the carrots in slivers

Truss the duck legs, place it in a roasting pan.

Mix the honey, half of the white dry wine, coriander, crushed garlic, salt and pepper and add to roasting pan.

Place the duck in pre-heated oven at 390º F for 45 min or more depending on the size of the bird. Baste the duck regularly so it does not dry out

During that time, sauté the onion for a few minutes. Add the rest of the white wine, the carrots and the lemon juice, salt and pepper. Cook on medium heat for about 20 min.

Transfer the carrot mixture to the duck and continue cooking until the duck is cooked. Add some water if necessary.

Be sure to let the duck rest at least 10 min before carving.

Tips: The duck can be cooked on a rotisserie, which will give a more uniform cooking and a beautiful, crispy skin, but the bird needs to be baste more often to prevent it from drying out

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