Breast of Duck with Raspberries

4 duck breast portions

240gr raspberries

2 tbsp. red wine vinegar

½ cup wine

½ cup duck stock

Pinch salt

Salt and freshly ground pepper

• Using the tip of a small sharp knife score the skin neatly and evenly about 6 times to allow excess fat to escape.

• Heat a suitable pan.

• Lightly season duck portions with a little salt and ground pepper.

• When pan is hot, place the breasts skin side down and cook for a couple of minutes until skin begins to turn brown, then turn over.

• Place into a hot oven 220  C to 230  C for approximately 8 to 9 minutes.

• When cooked remove from pan and keep warm. This will allow the duck to rest and juices to settle.

• Lightly dab the duck breast with kitchen towel to remove any excess fat.

• If you want the skin crisper. Place under a hot salamander and dab again with kitchen towel.

• Pour off the fat from the pan (keep this for roasting your potatoes).

• Deglaze the pan with red wine vinegar and wine and reduce.

• Reserve a few raspberries for garnish and add the rest to the pan with the sugar and stock. Bring to the boil and reduce down.

• When you are happy with the consistency and taste, strain through a sieve and spoon a portion onto the serving plate.

• Place whole or sliced breast on top of sauce and serve with roasted potatoes.