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