Slices of Duckling with Pasta
This is a great recipe for pasta lovers. It tastes delicious and is fairly easy to make.
- 4 boned breasts of duckling each weighing 9 oz
- 2 tbsp butter
- 1 3/4 oz cup finely chopped carrots
- 4 tbsp finely chopped shallots
- 1 tbsp lemon juice
- 1/4 pint meat stock
- 4 tbsp clear honey
- 4 oz fresh or thawed frozen raspberries
- 1 oz plain all-purpose flour
- 1 tbsp Worcestershire sauce
- 14 oz fresh linguine
- 1 tbsp olive oil
- salt and pepper
- to garnish
- fresh raspberries
- fresh sprig of flat-leaf parsley
- 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.
Calories: 895 kcal
Carbohydrates: 105 g
Protein: 66 g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 212 mg
Sodium: 878 mg
Potassium: 1110 mg
Fiber: 6 g
Sugar: 24 g
Vitamin A: 2396 IU
Vitamin C: 27 mg
Calcium: 53 mg
Iron: 14 mg