Preparation: 30 min

Cooking time: 20 min.

Ingredients, for 2:


  1. Cook the duck, leaving the skin on
  2. Remove the duck from the pan
  3. Gently fry the shallots until they are golden brown
  4. Add the honey, then the Hediard vinegar and raspberry pulp
  5. Serve with sautéed potatoes.