Score the fat side of the duck breasts with a knife.
Season the magret well on both sides.
Heat a large skillet. (Remove fat with low heat method if necessary.*)
Sauté the meat until cooked to your liking, for me 7 to 10 minutes on the fat side, then about another 3 to 5 minutes on the other.
Remove to a carving board and let rest.
Deglaze the pan with the vinegar, scraping up the pan juices.
Boil to reduce to about a tablespoon, about a minute.
Whisk in the garlic, tomato paste, and wine.
Boil to reduce by half, about 5 minutes.
Whisk in the jelly.
Remove from the heat, and whisk in the butter a piece at a time to make a glossy sauce.
Toss in the fresh berries, reserving a few for garnish.
Thinly slice the breasts and arrange on a platter on a bed of arugula ("roquette" if you're in France).
Spoon over the raspberry sauce and serve.
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