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In a wide deep walled pan, sweat the shallots and garlic in butter, add the carrots, cook stirring until carrots are tender and resemble rice, add the parmigiano and season with salt and pepper.
Simultaneously to cooking the risotto, heavily season the duck breasts and sear in a large sautepan with the butter until golden brown on both sides. Place the steaks in the pan in the oven and cook for 10-15 minutes until medium. Let duck sit in pan to rest while you accumulate the juices.
Slice the baguette lengthwise and toast until very crispy. Pull, rip and tear the bread into irregular bite size pieces. Toss the bread with the pan juices, parsley, chives and salt and pepper.
To serve, slice the duck on the short side very thin, shingle 4-6 slices over a large spoonful of the risotto, top with a spoonful of the bread and pan juices.
Makes 6 portions.