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

Duck breast with raspberries
Duck breast with raspberries
Recipe: David Arcos
Photographies Emmanuel Schmitt
Duck breast with raspberries
Duck breast with raspberries
Recipe: David Arcos
Photographies Emmanuel Schmitt

Latest articles

We talk to Soledad Bravi, L’Occitane's illustrator

We talk to Soledad Bravi, L’Occitane's illustrator

Her bold style combined with her incisive, yet always generous touch has adorned a number of L'Occitane products this winter… Soledad Bravi, the iconic illustrator for Elle France, tells us about her artistic inspiration and gives us some beauty tips over a coffee. "Thanks to art, I can express myself and tell my story. For me, it's a real language". Meeting.
A behind-the-scenes look at Divine Cream

A behind-the-scenes look at Divine Cream

This year, L'Occitane is celebrating its 40th anniversary! It's the perfect opportunity to delve into the true stories behind the brand filled with the scents of Provence. Let's start with Divine Cream, a remarkable anti-ageing treatment inspired by sunny fields of everlasting 'Immortelle' flowers on the île de Beauté.
Three faces that personify Provence

Three faces that personify Provence

The extraordinary region of Provence has been marked by the artists which it inspired. L'Occitane presents three great figures who symbolise the region.