- 200g duck breast
- Salt and pepper
- 125ml red wine
- 25g butter
- 30g frozen peas, thawed
- Dash of olive oil
- 55g egg noodles, cooked
- 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.
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