DUCK BREAST WITH VINEGAR & RASPBERRY

Ingredients

• 2 duck breasts
• 2 shallots
• 4 tbsp A l’Olivier Raspberry Vinegar
• Fleur de sel
• Freshly ground pepper

Accompaniment

• 100 g lamb's lettuce
• 1 handful fresh raspberries
• 3 tbsp A l'Olivier extra virgin olive oil from France
• 1 tbsp A l'Olivier Raspberry Vinegar
• 1 tsp mustard
• Fine salt
• Freshly ground pepper

Preparation

1. Score the duck breast skin with a sharp knife, making a crosshatch pattern, without cutting into the flesh.

2. Season with salt and pepper on both sides and place in a dish, cover and cling film. Let rest for 1 hour at room temperature.

3. Peel and finely slice the shallots, wash and spin dry the lamb's lettuce.

4. Prepare the dressing for the lamb's lettuce by mixing A l'Olivier extra virgin olive oil from France, A l'Olivier Raspberry Vinegar, mustard, salt and pepper.

5. Heat a thick-bottomed frying pan over medium heat, place the duck breasts in it and cook skin-side down for 10 minutes, until golden and crispy. Keep the pan.

6. Degrease the pan to limit splattering by pouring the excess fat into a bowl. Flip the duck breasts and cook for 7 to 12 minutes, depending on desired doneness (rare to well-done).

7. Place the cooked duck breasts on a cutting board, cover them and let them cool for 10 minutes.

8. Add a tablespoon of the excess fat you set aside to the pan, now empty of the duck breasts.

9. Brown the shallot in the fat, add A l'Olivier Raspberry Vinegar. Heat over medium heat for 3 to 4 minutes and deglaze the cooking juices deposited at the bottom of the pan.

10. Slice the duck breast lengthwise.

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

12. Arrange half a duck breast on each plate with the raspberry lamb's lettuce salad and drizzle with the A l'Olivier Raspberry Vinegar sauce.

Enjoy your meal!