Magret Duck Breasts with Raspberries

Chef David Arcos shares the main course of his holiday dinner in Provence !
A David Arcos recipe


Recipe

Fry the duck in a pan until extra rare.

Chop the spring onions.

Deglaze the pan with the verbena syrup and a little water then thicken with the honey and allow to caramelize.

At the last minute, add the raspberries and allow to infuse a little.

Slice the duck breast prior to dressing then add the sauce and the raspberries.

Ingredients - Serves 4
4 duck breasts
4 spring onions
30 ml verbena syrup (350 g fresh verbena, 250 g sugar, 50 ml water)
1 basket of raspberries

Magret Duck Breasts with Raspberries
Duck breast with raspberries
Recipe: David Arcos
Photographies Emmanuel Schmitt
Magret Duck Breasts with Raspberries
Duck breast with raspberries
Recipe: David Arcos
Photographies Emmanuel Schmitt

Latest articles

Immortelle: Inside the L'Occitane Research Laboratory

Immortelle: Inside the L'Occitane Research Laboratory

Over an interview, two L'Occitane experts explain their research work around the Corsican Immortelle flower. A key ingredient of the Divine range, it is endowed with amazing anti-aging properties.
Face to Face with Wild Animals on the Côte d’Azur

Face to Face with Wild Animals on the Côte d’Azur

From Alpha Park to the Pelagos Marine Sanctuary, the Alpes-Maritimes region is full of protected natural areas that are among the most beautiful in Europe. Increasingly popular, these wild animal observation sites make for a memorable ecotourism odyssey, between land and sea.
Noëlle Irolla, At the Heart of the Distillation of Essential Oil of Immortelle

Noëlle Irolla, At the Heart of the Distillation of Essential Oil of Immortelle

Facing the bay of Calvi, Noëlle Irolla has been running her small family business specializing in the aromatic plants of Corsica since 1993. Between organic production and family harvests, this enthusiast masters the art of making a very precious nectar: essential oil of Immortelle.