Sliced Breast of Duckling with Linguine - serve 4

4 10 1/2-ounces boned breasts of duckling
2 tbsp butter
3/8 cup chopped carrots
4 tbsp chopped shallots
1 tbsp lemon juice
5/8 cup meat stock
4 tbsp clear honey
3/4 fresh or frozen raspberries
1/4 cup all-purpose flour
1 tbsp Worcestershire sauce
14 ounces fresh linguine
1 tbsp olive oil salt and pepper
Garnish:
Fresh raspberries
Fresh sprigs of parsley

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.