Preparation

Score the skin of the duck breast in a crosshatch pattern making the crosshatches about ½ inch across. Heat a pan for 1 minute, lay the duck breast in the pan skin side down and cook on medium high heat for 7-8 minutes, season with salt, turn the breast over and cook for 3-4 minutes. Transfer the duck breast on a cutting board and let it rest covered with aluminum foil.

In the meantime, bring a large pot of salted water to a boil and then reduce to a bubbling simmer and cover to keep close to boiling.

Discard duck fat from the pan except 2 tbsp; add Port wine, honey, 1 bay leaf and half of the spices; season with salt and pepper and cook until syrupy. Put butter and remaining spices and bay leaf in a small pot and heat gently, add the onion and cook on low heat for 5 minutes.

In the meantime, cook the Fettuccine according to package instructions, and drain reserving ½ cup of the pasta cooking water. Season with spiced butter and a few tbsp of the pasta cooking water. Divide the Fettuccine among plates and serve with sliced duck breast and its Port wine sauce.