Ingredients

• 200g/7oz duck breast
• salt and freshly ground black pepper
• 125ml/4fl oz red wine
• splash white wine
• 25g/1oz butter
• 30g/1oz fresh peas
• out of their pods
• blanched
• dash olive oil
• 55g/2oz egg noodles
• cooked according to packet instructions

Directions

• Preheat the oven to 225C/425F/Gas 7.
• Score the skin of the duck breast with the tip of a sharp knife and season with salt and freshly ground black pepper. Place the duck breast skin-side down into a cool ovenproof frying pan
• then place on a medium heat for five minutes to slowly render the fat from the skin.
• Turn the duck breast over and place the pan into the oven to roast for 7-8 minutes
• or until the duck is golden-brown and cooked to your liking. Remove from the oven
• transfer the duck to a warm place to rest for five minutes
• then cut into thick slices.
• Place the pan back over a high heat and pour in the red wine to deglaze. Reduce the heat and allow to simmer for five minutes
• then add a splash of white wine and simmer for another 2-3 minutes. Add the butter and stir until the sauce is thick and glossy. Stir in the blanched peas and set aside.
• Heat the olive oil in a frying pan and add the cooked
• drained noodles and fry for 2-3 minutes
• turning over once
• or until the noodles are golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• slide the crisp noodle cake onto a serving plate
• top with the sliced duck breast and pour over the red wine and pea sauce.