Preparation:

Trim and score the duck breasts and season well. Melt the butter in a skillet and fry the duck breasts until lightly colored.

Add the carrots, shallots, lemon juice, and half the meat stock and simmer for 1 minute.

Stir in half the honey and half the raspberries. Sprinkle in half the flour and cook, stirring for 3 minutes. Add pepper and the Worcestershire sauce.

Stir in the remaining stock and cook for 1 minute. Stir in the remaining honey, raspberries, and flour. Cook for 3 minutes longer.

Remove the duck from the pan, but continue simmering the sauce.

Bring a large pan of salted water to a boil. Add the linguine and olive oil and cook until tender.

Drain and divide between 4 individual plates.

Slice the duck breasts lengthwise into 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 and serve.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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