4 x 275 g (9 oz) boned breasts of duckling
25 g (1 oz) 2 tbsp butter
50 g (1 3/4 oz) 3/8 cup finely chopped carrots
50 g (1 3/4 oz) 4 tbsp finely chopped shallots
1 tbsp lemon juice
150 ml (1/4 pint) 2/3 cup meat stock
4 tbsp clear honey
115 g (4 oz) 3/4 cup fresh or thawed frozen raspberries
25 g (1 oz) 1/4 cup plain (all-purpose) flour
1 tbsp Worcestershire sauce
400 g (14 oz) fresh linguine
1 tbsp olive oil
salt and pepper
fresh sprig of flat-leaf parsley
1. Trim and score the duck breasts with a sharp knife and season well all over. Melt the butter in a frying pan (skillet), add the duck breasts and fry all over until lightly coloured.
2. Add the carrots, shallots, lemon juice and half the meat stock and simmer over a low heat for 1 minute. Stir in half of the honey and half of the raspberries.
Sprinkle over half of the flour and cook, stirring constantly for 3 minutes. Season with pepper to taste and add the Worcestershire sauce.
3. Stir in the remaining stock and cook for 1 minute. Stir in the remaining honey and remaining raspberries and sprinkle over the remaining flour. Cook for a further 3 minutes.
4. Remove the duck breasts from the pan, but leave the sauce to continue simmering over a very low heat.
5. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the linguine and olive oil and cook for 8 - 10 minutes or until tender, but still firm to the bite. Drain and divide between 4 individual plates.
6. Slice the duck breast lengthways into 5 mm (1/4 inch) thick pieces. Pour a little sauce over the pasta and arrange the sliced duck in a fan shape on top of it. Garnish with raspberries and flat-leaf parsley and serve immediately.