In a dish, mix the orange juice, honey, and black pepper. Add the duck strips and marinate for 1 hour. Peel the carrots and garlic. Wash the carrots, then blanch them in boiling water for 10 minutes. Preheat the oven to 350°F (180°C).

In a baking dish, toss the vegetables with olive oil and honey, then add the garlic and rosemary. Bake for 20 to 25 minutes, checking doneness with the tip of a knife. Drain the duck strips (reserve the marinade) and sear them in a skillet over high heat with a little olive oil. Set aside on a plate.

In the same skillet over medium heat, pour in the marinade and add the soy sauce, balsamic vinegar, and salt. Mix well. Increase the heat and bring to a boil for about 2 minutes, then add the duck strips. Let the sauce reduce. Serve immediately with the roasted carrots. Enjoy!