This recipe requires advance preparation. Combine the vinegar, 2 tablespoons of the olive oil, the salt, pepper and herbs de Provence in a large resealable plastic bag. Add the duck breast; seal and marinate in the refrigerator for several hours or overnight. Preheat the oven to 350°F and remove the duck from the refrigerator. Heat the remaining tablespoon of olive oil in a large pan over medium and add the butter and melt. Add the vegetables, stirring to coat. Cook the vegetables slowly, stirring occasionally and scraping the bottom of the pan as the vegetables begin to brown (add a bit of water as necessary to prevent browning too fast). Cook for 20 minutes; then add the raisins. Cook about 10 minutes more or until the vegetables are well caramelized. While the vegetables are cooking, prepare the duck. Heat a heavy skillet or grill pan over high. Sear the duck, skin side down, for 3 to 4 minutes or until the skin begins to brown and releases its fat. Place the duck, skin side up, into an ovenproof baking dish and bake for about 10 to 15 minutes for medium. Serve the duck breasts whole or sliced with the vegetables. Serves 4.