Crispy Duck with Noodles & Vegetables Recipe
Oberon Merlot, Napa Valley

Pair with Oberon Merlot

Serves: 3-4


2 duck breasts
A pinch of salt
1 Tbsp vegetable oil
2 clove garlic, finely sliced
1 in ginger root, finely sliced
1 bunch spring onions, finely sliced
1 cup Chinese greens, sliced
1 packet of fresh egg noodles
1 Tbsp oyster sauce
1 Tbsp soy sauce

Crispy Duck with Noodles & Vegetables


Preheat the oven to 375°F.

Lightly score the duck skin in a crisscross and sprinkle with sea salt. Place skin-side down on baking tray and roast on top shelf for 15 minutes until cooked through. Leave to rest for 5 minutes.

Thinly slice the duck and put it to one side.

In a hot wok, heat a tablespoon of vegetable oil, then add the garlic, ginger and all but a tablespoon of the spring onion. Fry for 1 minute, being careful not to let it burn.

Add the greens and stir-fry until they have wilted. Add the noodles, oyster sauce and soy sauce and stir until heated through, then add the duck back to the wok and coat with the sauce and distributed throughout the noodles. For Garnish sprinkle over the remaining spring onions and serve.

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