Duck breasts with raspberries sauce | Duck breasts recipe

Ingredients

• 2 small duck breasts (about 400 g each)
• Salt up to taste
• 5 ml (1 teaspoon) of olive oil
• 30 ml (2 tablespoons) of maple syrup
• 30 ml (2 tablespoons) of raspberry vinegar
• 250 ml (1 cup) of veal stock
• 45 ml (3 tablespoons) of frozen, thawed raspberries into puree
• 30 ml (2 tablespoons) of butter
• Few fresh strawberries (for garnishing)