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1. Preheat your oven to 190 °. Season the inside and all sides of the duck with salt and pepper. In a cast iron casserole dish, melt a knob of butter. Add a drizzle of olive oil, then brown the duck on all sides. Place it in a baking dish and bake for 15 to 20 minutes, basting with the cooking juice.
2. Peel and wash the carrots. Trim the greens so that you only have an inch of greens. Place the carrots in a high-sided pan. Add 30 g of butter, 1 pinch of salt and sugar and cover with water. Place a disc of baking paper with a hole in the center on the water to create a "chimney". Cook over medium heat. When the water has almost evaporated, remove the chimney, then let return while gently stirring everything until the carrots are lightly caramelized.
3. In the casserole dish used to color the duck, brown with butter the finely chopped shallot, the chopped garlic clove, the chestnuts and the mushrooms. Salt and pepper, and sauté until the mushrooms have given up all their water. Adjust the seasoning if necessary. At the last moment, add 2 tablespoons of chopped parsley.
4. Reheat all your items (if necessary). Place 5 carrots per plate, next to it, place some chestnuts and mushrooms, then place a fillet and a duck leg on top. Heat the cognac in a small saucepan, then flambé everything. Carefully, gently pour the flambé cognac on the pieces of duck.
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