Duck with raspberry vinegar

09806 duck with RASPBERRY VINEGAR INGREDIENTS for 4 PEOPLE 2 duck breasts, 2 tablespoons of peanut oil d?, 40 g sugar, 4 shallots, 8 cl of raspberry vinegar, red wine 5 cl, 10 cl of chicken, 25 g butter, salt, pepper.

Preheat oven to 180° switch to heat the duck for 5 minutes in olive oil, add salt and pepper and sprinkle with half the sugar.

Continue cooking for another 5 minutes in hot oven and keep aside to warm.

Peel and mince the shallots, pour remaining sugar in baking dish of duck, stir and leave candy, for 5 minutes over medium heat, stirring.

Defatted cooking sauce with vinegar, let reduce by half, then add the wine and let it reduce by ó.

Add the chicken, stir and let reduce even ó.

Pass the sauce through a sieve and, without ceasing to stir, add the butter, away from fire.

Cut the sliced duck, nappate dishes with sauce and sprinkle the duck.

Decorate the dish with cranberries and parsley and serve immediately.