Boil the rice. Make a cross-cut incision into the duck breast on the skin side. Then fill a coated frying pan with 0.3-0.5 cm of water. Bring to a boil. Place the duck skin side down in the pan. When the water has evaporated, the duck breast will fry in its own fat. Sear both sides for 8-10 minutes on medium level (3-4 for 6 levels) until the duck is medium (if desired). Take the duck out of the pan, wrap it in aluminum foil and let it rest.
Deglaze the fat in the pan with the red wine (I took a 2000 San Giovese). Add 50 ml of water with dissolved broth. Mash the raspberries in a small bowl beforehand (not all of them), now add all of them. Add a little sugar to taste (raspberries are sour, red wine is dry), season with salt and pepper and thicken. Let simmer for 5 minutes.
Unpack the duck and cut into fillets 3-5 mm thick. In the meantime, the wild rice is ready. Spread it out in a circular shape on the plate and drape the fillet pieces around it in a circle. Pour the sauce on top as creatively as possible.
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