Duck Breast with Raspberries

Chop the garlic randomly.

Make cuts on the skin of the duck breast with a knife.

Place the chicken breast in a vacuum bag, season with spices, add vegetable oil, and seal the bag.

Leave to marinate.

Place the duck breast skin-side down in a cast-iron skillet. Sear for 5 minutes on high heat. Flip skin-side up and cook in the oven for 15 minutes at 180 degrees.

Bake the eggplants for 15 minutes in the oven.

Prepare a sauce from raspberries; mash the raspberries and mix with demi-glace sauce and Worcestershire sauce.

Cut the cooked duck into 4 pieces, place it on parchment next to the eggplants, and drizzle with raspberry sauce.