1-oz. Navan
1 tsp Vanilla Bean
1/2 tbsp Shallots
2-oz. Cream
Parsley
Salt and Pepper
1-oz. Raspberries

Pan sear fat side down only (slowly render the fat down till it is golden brown & almost crispy), finish in oven on sizzle pan, pour off fat, deglaze with 1oz of Navan, add 1tsp of vanilla bean, ½ T shallots, 2oz cream, parsley, Salt and Pepper and 1oz raspberries, reduce.

Cook duck to medium-rare unless otherwise requested. Slice duck on the bias & fan on a painted plate, drizzle sauce on the tips of the duck.