Duck Breast in Red Wine Sauce with a Crisp Noodle Cake

Preheat your oven to 225C. Score the duck skin with a sharp knife, and season well with salt and pepper. Place the duck breast, skin side down in a frying pan, and fry for 5 minutes to render the fat. Turn it over, and stick in the oven for 8 minutes, or until cooked to your liking. Allow to rest for 5 minutes, then cut into thick slices.
Place the pan back over a high heat, and add the red wine to deglaze. Allow to simmer for 5 minutes, then add the butter and stir well, followed by the peas. Set aside.
Heat up the olive oil in another pan, and add the noodles. Fry for 3 minutes or so, and allow the noodles to become crisp. Remove with a slotted spoon and drain on kitchen paper, then serve the noodle cake on a plate, topped with the duck breast, and drizzled with plenty of the red wine sauce.

30 mins

1 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box