Duck Breast on Pasta with Date Yogurt

For the tagliatelle: Cook the pasta according to package directions until al dente. Drain.

For the duck breast: Remove the duck skin. Cut the duck into uniform cubes and season lightly with salt and pepper. Heat the butter in a casserole and saute the meat until browned. Remove with a slotted spoon. Deglaze the pan drippings with a little broth and add the cream, or if desired, more chicken broth. Add the cranberries and grated orange zest and juice, season to taste and simmer 2 minutes. Return the meat to the pan and simmer on low heat for 5 minutes.

For the date yogurt: In a saucepan, heat the honey until fluid. In a bowl, stir together the yogurt, honey and sour cream. Stir in the orange zest and juice. Pit and finely chop the dates.

In a skillet, heat the butter and sugar until caramelized and stir in the dates. Stir the dates into the yogurt mixture and season with salt.

In a skillet melt the butter and stir in the chile flakes. Add the pasta and toss until heated through. Finely chop the dill and add to the pasta, tossing to combine.