Duck breast with raspberry vinegar from A l'Olivier

A sweet and savory combination that will delight your palate!

starter for 4 people

Ingredients:
2 duck breasts
2 shallots
4 tablespoons raspberry vinegar A l'Olivier
Extra fine sea salt
Freshly ground pepper

side dish
100g lamb's lettuce
1 handful of fresh raspberries
3 tablespoons of extra virgin olive oil
1 tbsp raspberry vinegar from A l'Olivier
1 teaspoon mustard
Salt
Freshly ground pepper

preparation

1. Using a sharp knife, cut criss-cross into the skin of the duck breast without cutting into the meat.

2. Season both sides with salt and pepper, cover and wrap on a plate. Leave to stand at room temperature for 1 hour.

3. Peel and finely chop the shallots, then wash and dry the lamb's lettuce.

4. Prepare the dressing for the lamb's lettuce by mixing the olive oil, A l'Olivier raspberry vinegar, mustard, salt and pepper.

5. Place the duck breasts in a heavy-bottomed pan over medium heat and cook skin side down for 10 minutes until browned and crispy. Leave the pan on the stove.

6. Degrease the pan to reduce splatters by pouring excess fat into a bowl. Cook the duck breasts on the other side for an additional 7 to 12 minutes, depending on the desired doneness.

7. Place the roasted duck breasts on a cutting board, cover and let rest for 10 minutes.

8. Drizzle a tablespoon of the fat remaining in the pan in which the duck was fried over the top.

9. Fry the shallots in the duck fat, then add 4 tablespoons of A l'Olivier raspberry vinegar. Cook over medium heat for 3 to 4 minutes, then deglaze the cooking juices from the bottom of the pan and season to taste.

10. Cut the duck lengthwise into slices.

11. Mix the lamb's lettuce, raspberries and vinaigrette.

12. Arrange half a duck breast on each plate with the raspberry lamb's lettuce and drizzle the duck with the stock from the pan.

Bon appetit