Step: 1
Score the skin of the duck breasts with a knife.
Step: 2
Salt and pepper the meat side.
Step: 3
Place a saucepan over medium heat and heat it without fat.
Step: 4
Place the breasts with the skin facing down.
Step: 5
Leave to cook, basting the meat side with the melted fat.
Step: 6
After 7 minutes of cooking, remove the fat and turn the breasts.
Step: 7
Cook for 3 minutes on the meat side.
Step: 8
Remove the breasts, set them aside and remove all the fat.
Step: 9
Pour the honey and vinegar into the saucepan, stir and then turn off the heat.
Step: 10
Add the duck breasts, skin side down.
Step: 11
Cover and set aside for 10 minutes.
Step: 12
Cook the pasta al dente in a pot of boiling salted water with coarse salt.
Step: 13
Peel and slice the onion.
Step: 14
Dissolve it for 2 minutes in a pan in 1 tablespoon of olive oil.
Step: 15
Add the chopped candied tomatoes.
Step: 16
Drain the pasta.
Step: 17
Add the remaining oil and the onion and candied tomatoes mixture.
Step: 18
Salt and pepper.
Step: 19
Cut the duck breasts into slices.
Step: 20
Divide them on four plates.
Step: 21
Drizzle with the sauce, season with crushed pepper and gomasio.
Step: 22
Serve with fresh pasta, sprinkled with chopped chives
