Duck magret with raspberries and strawberry toffee sauce

Ingredients for 4 people:

• 2 duck breasts
• Salt and pepper
• 40 g raspberries

For the sauce:

• 60 g sugar
• 60 g water
• 200 g cream
• 15 g strawberries

Preparation:

For the sauce:

1. Heat up the sugar and water in a saucepan on a low heat. When the mixture has turned a golden caramel colour, remove the pan from the heat. Add the cream and be careful not to burn yourself. Stir on a low heat until you have a smooth sauce.
2. Let the sauce cool. Add the strawberries and mash them. Strain the sauce and set it aside.
3. Remove some of the excess fat from the duck breasts.
4. Place the duck breasts on the No Fat Grill with the skin side down to make it crispy. Cook the breast for 5 minutes without closing the lid.
5. Close the lid and cook for an additional 2 minutes until the duck breast is slightly raw in the centre.
6. Scallop the sliced breast and serve with the strawberry sauce and some fresh raspberries.