Let's start cooking!
Place the Butter Waffles on a baking tray and place them a few minutes in a preheated oven of 160°C until they are soft. Remove them from the oven and cut out circles with a round cutter.
Peel the carrots, sprinkle with olive oil, and season with salt and pepper. Wrap them in aluminium foil and place them in an oven at 170°C until soft. Mix the roots to a smooth paste with the tarragon vinegar.
Allow to cool and transfer the mixture into a piping bag. Pipe a dollop on the Butter Waffle. Place a slice of smoked duck on top and finish with a tarragon leaf.