Ingredients for four people:
4 young duck breasts 300g
salt and pepper
1 tablespoon butter
3 tablespoons finely chopped carrot
3 tablespoons finely chopped shallots
1 tablespoon of lemon juice
150 ml broth
4 tablespoons clear honey
120 g fresh wild berries, you could also use frozen berries
1 tablespoon flour
1 tablespoon Worcestershire sauce
400g fresh linguine (or from the supermarket)
Preparation time: 15 min
Prepare the duck breasts by cutting part through in crisscross and season well with salt and pepper. Melt the butter in a frying pan and lightly fry the duck breasts.
Add carrots, shallots, lemon juice and half of the broth and simmer for 1 minute. Then add half of honey and wild berries and stir. Stir in half of the flour and cook for a further three minutes before adding the pepper and Worcester sauce.
Stir in the remaining broth and cook for 1 minute before adding the rest of honey, wild berries and flour. Cook for a further 3 minutes.
Remove the meat from the sauce.
Boil salted water in a large pot. Add the spaghetti and cook with a little olive oil until al dente. Serve between four plates.
Carve the duck breasts into 5mm slices. Pour a little sauce over the noodles and arrange the slices in a fan shape on them. Garnish and serve.
Enjoy, with all the best wishes from your chef Dani Mottillo. Antica Rustica, Quesada Tel: 966 718 737