Roast Duck on a Crisp Noodle Cake with a Red Wine and Pea Sauce

Pan-seared roasted duck breast served over a crispy fried noodle cake with a buttery red wine and pea sauce.

Duck Noodles High Protein Gourmet

Estimated Nutrition

Calories

842.5

kcal / serving

842.5 kcal total

Carbs

26.4g

per serving

26.4 g total

Fat

54.8g

per serving

54.8 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

GrainsCereals

Egg Noodles

Cooked according to instructions

Liquids

125

Red Wine

White Wine

A splash

Meat

200

Duck Breast

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

A dash

Vegetables

Pea

Fresh out of pods, blanched

Method

Score duck skin, season, and place skin-side down in a cool ovenproof frying pan.

Heat over medium flame for five minutes to render the fat.

Flip duck and roast in oven for 7-8 minutes until cooked.

Rest duck in a warm place for five minutes and slice thickly.

Preheat the oven to 225°C.

Deglaze the pan with red wine over high heat and simmer for five minutes.

Add white wine, simmer for 2-3 minutes, then whisk in butter and peas.

Fry cooked noodles in olive oil until golden-brown and crisp, then drain.

Serve sliced duck over the noodle cake and top with sauce.