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Preparation: 30 min Cooking time: 20 min. Ingredients, for 2: 1 duck breast fillet 200 g shallots 10 cl Hediard vinegar and raspberry pulp 1 dessertspoon Hediard raspberry bush honey Instructions: Cook the duck, leaving the skin on Remove the duck from the pan Gently fry the shallots until they are golden brown Add the honey, then the Hediard vinegar and raspberry pulp Serve with sautéed potatoes. ..