3. 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.
4. Stir in the
remaining stock and cook for 1 minute. Stir in the remaining honey,
raspberries, and flour. Cook for 3 minutes longer.
5. 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.
6. Drain and divide between 4 individual plates.
7. 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.