QF Focus Magazine


Page 27


Step 3:


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.


Step 4:


Remove the meat from the sauce. Step 5:


Boil salted water in a large pot. Add the spaghetti and cook with a little olive oil until al dente. Serve between four plates.


Step 6:


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.


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