Slices of Duckling with Pasta


serves 4
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

to garnish

fresh raspberries
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.

What did you think?

21 people have helped to review this recipe. Thankyou!

Contact us
Advertise with us

Sign up to the newsletter for updates and new recipe ideas.
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved