In a skillet, combine carrots, butter, 2 tbsp of honey, ginger, salt and pepper and ¼ cup of water. Bring to a boil and then reduce to a simmer and cover to cook carrots until tender for about 7 minutes. Uncover and allow glaze to reduce. Stir through ½ the limejuice.
Season duck with 5 spices. Heat a large non-stick skillet and cook for 5-7 minutes until the skin is crispy. Turn the duck skin-side up and cook for a further 3 minutes. Remove from the pan and rest for 10 minutes before slicing.
Add the lime juice, kecap manis and remaining honey to the pan and allow to reduce.