1. Rehydrate your dried porcini mushrooms in warm water for about 30 minutes. Gently squeeze them to prevent releasing too much water during cooking.
2. Score the skin of the duck breast in diamond shapes with a knife, without cutting into the flesh. Generously season the meat with the 5-berry mix and a little salt.
3. Place the duck breast, skin side down, in a cold frying pan (without fat).
4. Heat over a medium heat and leave the fat to melt for around 8 to 10 minutes, until the skin is golden brown and crispy.
5. Turn the duck breast over on the flesh side and cook for a further 3 to 4 minutes (until rosy in the centre).
6. Set aside the duck breast and a little of the fat.
7. In the same pan, add a knob of butter and then the porcini mushrooms. Cook for 5 to 10 minutes until they develop a nice golden colour.
8. Once the porcini mushrooms are well-cooked, set them aside and keep them warm.
9. In the same pan, sauté the shallot and deglaze with a little red wine to remove the cooking juices and set aside.
10. Pour the juice into a saucepan and add the raspberries. Crush them lightly with a wooden spoon.
11. Add the balsamic vinegar and honey. Mix well.
12. Pour in the rest of the red wine and reduce by half.
13. Once the sauce has reduced, serve with the duck breast and porcini mushrooms.

CONSEILS 

1. You can serve this dish with mashed potatoes, gratin dauphinois, flavoured rice, or fresh pasta.
2. The 5 berries can be crushed or ground to avoid eating them whole.
3. Raspberries can be replaced by other red fruits such as cranberries.