Duck Breast in Red Wine Sauce with a Crisp Noodle Cake
Duck Breast in Red Wine Sauce with a Crisp Noodle Cake



  • 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.
30 mins
1 serving
This recipe pairs perfectly with the Santa & D'Sas Shiraz 2017 from Heathcote, Australia.

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