Périgord duck breasts with raspberry vinegar

16 duck breast(s)
4 tbsp. tablespoon duck fat
4 tbsp. tablespoon of raspberry vinegar
1 jar of semi-thick crème fraîche
Salt pepper

Decoration:
Raspberries
Mint leaves

Sear the filets for a few minutes on each side in duck fat.
Put salt and pepper at your taste.
Once cooked and golden, remove them from the pan.
Keep them warm.
Deglaze the pan with the raspberry vinegar then add the crème fraîche.
Salt and pepper again and mix well.
Return the duck fillets to the pan and heat over low heat for 1 minute.
Immediately arrange the duck fillets on plates and cover them with the raspberry vinegar sauce.
Decorate with raspberries and mint leaves.