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

Charlotte Gastaut: Inside the Imagination of an Illustrator from Provence

Charlotte Gastaut: Inside the Imagination of an Illustrator from Provence

Originating from Marseille, the illustrator Charlotte Gastaut lent her talent to the decoration of L'Occitane’s Cherry Blossom collection. Between Provencal influence and Japanese inspiration, she invites us in to her dream world.
L'OCCITANE Fights Avoidable Blindness on World Braille Day

L'OCCITANE Fights Avoidable Blindness on World Braille Day

L'OCCITANE has been supporting the visually impaired since 1997. And since 2006, the brand is engaged in projects around the world to fight preventable blindness. Here’s how.
The Story of Shea: A Magic Ingredient at the Service of Women

The Story of Shea: A Magic Ingredient at the Service of Women

Since the early 1980s, L'Occitane has been committed to a fair-trade partnership with the women of Burkina Faso who make Shea butter. This exceptional ingredient takes care of women’s skin, and contributes to their empowerment.