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 lorange. Duck breasts, roasted and then broiled until golden-crisp on top, end up perfectly medium-rare. To cut the meat's richness, we add a splash of raspberry vinegar and fresh berries to the pan sauce.
04While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.
05Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.