Recipe for Duck Breast with Raspberries

Score the fat of the duck breasts with a knife. Place them skin-side down in a hot pan over medium heat (without any fat). Let them cook for about 10 minutes skin-side down. Flip them with tongs and let them cook for 5 minutes on the other side.

Remove the duck breasts from the pan and cover them with aluminum foil, let them rest for about 10 minutes.

Throw away the fat from the pan, then deglaze with vinegar and add the honey. Finally, pour in the raspberry cream. Put half of the raspberries in the pan, crush them a little, and mix.

Finally, slice the duck breasts on the diagonal and arrange them on plates. Garnish with fresh raspberries.