– Place the duck breast in the freezer for 1 h to facilitate cutting.
– Prepare the sauce. Mix hazelnut oil with lemon zest and raspberry vinegar.
– Remove the duck breast and slice with a sharp knife. Remove the fat.
– Place duck slices on a large plate.
– Drizzle with sauce, add grated Parmesan, sprinkle with chopped chives, and add a little fleur de sel and crushed pink berries.

Tip
Serve with new potatoes sautéed in a knob of duck fat.

Opinion of the Moulinier
On the palate: What a pleasure to smell the raspberry aroma emerging from its brilliant ruby colour! This wonderful little red fruit also explodes on the palate, making this vinegar an ideal condiment for salads with fresh fruit and crunchy vegetables, or salmon dishes.
And pink pepper is its greatest accomplice!