Heat oil in pan, add pancetta and cook for a few minutes until very crispy. Add Italian seasoning and vinegar and whisk, and then slowly add the remaining ingredients except raspberries and whisk until well incorporated. Add raspberries last and let them cook down in the sauce, simmering for a few minutes.

To plate: Toss fresh spinach with the raspberry reduction (just enough to coat the spinach) and place on the plate next to the wild rice. Place the roasted duck breast on top of the fresh spinach and glaze the duck with more raspberry sauce.