1. Combine Beaujolais, chopped shallots and balsamic vinegar in medium saucepan.
2. Season the duck all over with peppercorn into the skin side. Put the duck, in a cold separate frying pan for 12-15 minutes until the skin is crispy and brown. Then flip the breasts over and cook on the flesh side for 5 mins more. Divide duck breast slices and drizzle with the red wine sauce.
3. In the meantime, chop the carrots into even sizes then boil them in the water for about 15-20 minutes. Add in the butter, chicken stock, salt, pepper and coriander. Mash the carrots using a blender or hand masher until all the lumps are gone. Cook on low heat for about 2 minutes and enjoy!!