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

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