Duck breast with crispy skin and raspberry shrub

Method

For the sauce

• 1

  Boil the raspberries together with the vinegar and sugar. Blend, pass through a fine sieve, and adjust the consistency with water until a smooth sauce is achieved.

For the duck breast

• 1

  Pre-heat a non-stick skillet with a drizzle of olive oil. Sear the duck breast skin-side down until nice and crispy, then finish cooking on the meat side. Allow the breast to rest for a few minutes, slice it into strips, and season with a touch of Olitalia Extra Virgin Olive Oil and salt.