Ingredients

4 pounds boneless magret duck breast halves with skin (about 4)

1/2 cup finely chopped shallots

2 garlic cloves, chopped

2 tablespoons sugar

1/3 cup raspberry vinegar

1 cup demi-glace (6 1/2 ounces; preferably D'Artagnan duck and veal demi-glace)

2 cups raspberries(12 ounces), divided

1 1/2 tablespoons unsalted butter, cut into bits

Description

In This Nod To Chef André Soltner, Who Opened New York City's Lutèce In 1961, We've Streamlined His Once Modern Take On Duck à L?orange. Duck...

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