Melt the duck fat in a large frying pan over medium heat.
Add the garlic and the herbes de Provence, cook a minute or two.
Add the drained green beans and carrots.
Fold and stir gently to mix.
Let warm through for about 5 minutes, gently folding over occasionally.
In last two minutes of cooking sprinkle the vermouth over.
Serve piping hot.
Notes
Instead of duck or goose fat, you could use two tablespoons of olive oil.Instead of herbes de Province, thyme, or marjoram or a mixture of both also work well.Instead of vermouth, you can use four tablespoons of white wine.Tip: Freeze the drained stock off the beans and carrots and your next soup or sauce will be off to a roaring start.