DUCK BREAST WITH A L'OLIVIER RASPBERRY VINEGAR

Ingredients

• 2 duck breasts
• 2 shallots
• 4 tbsp. of A l’Olivier raspberry vinegar
• Extra fine sea salt
• Freshly ground pepper

Accompaniment

• 100g lamb’s lettuce
• 1 handful of fresh raspberries
• 3 tbsp. of A l’Olivier extra virgin olive oil from France
• 1 tbsp. of A l’Olivier raspberry vinegar
• 1 tsp. mustard
• Table salt
• Freshly ground pepper

Method

1. Using a sharp knife, slit the skin of the duck breast in a criss-cross pattern, without cutting into the flesh.

2. Season with salt and pepper on both sides and place in a dish, cover and wrap. Let 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 A l’Olivier French extra virgin olive oil, A l’Olivier raspberry vinegar, mustard, salt and pepper.

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

6. Degrease the pan to reduce spatter by pouring excess fat into a bowl. Turn the duck breasts upside down and cook for a further 7 to 12 minutes, depending on the desired degree of doneness (rare to well done).

7. Place the cooked duck breasts on a cutting board, cover and leave to stand for 10 minutes.

8. Drizzle over a tablespoon of the fat that’s left in the pan the duck was cooked in.

9. Brown the shallots in the duck fat, then add A l’Olivier vinegar & raspberry. Heat over a medium heat for 3 to 4 minutes and deglaze the cooking juice from the bottom of the pan.

10. Cut the duck into slices lengthwise.

11. Toss together the lamb's lettuce, raspberries and vinaigrette.

12. Arrange half a duck breast on each plate with the raspberry lamb’s lettuce salad. Top with A l’Olivier raspberry vinegar.

Enjoy!