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.

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.

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.

Remove the duck breasts from the pan, but leave the sauce to continue simmering over a very low heat.

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.

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.