Tried & Tested - Duck Noodles and Yealands Pinot Noir

As I've never cooked duck before I thought it best to check out a few different recipes on the internet before I planned what I was going to buy. I usually opt for BBC Food recipes as they are very reliable and can be gathered into an online folder, or clipped to a program like Evernote - this makes for easy reference while walking ‘round the supermarket to buy ingredients.

But with a little more time on my hands over the long Easter weekend, and with old cooking books gathering dust on the shelf, I thought it was about time I did the old fashioned thing and actually take something from a recipe book.

Ching-He Huang’s Ching's Chinese Food in Minutes has been hanging around in the kitchen for a while now, so I thought I’d give one of her recipes a try. However, while her duck recipe called for rice, I had a craving for noodles.

I decided to combine her delicious looking marinade with a cooking method borrowed from Gordon Ramsay, while the noodles were the result of a little bit of inspiration on my part. What followed was a taste sensation!

Wine Match

The wine I chose was the Yealands Estate, Reserve Pinot Noir 2013  - a classic combo with duck. While an 'old world' Pinot might struggle with the bold flavours of garlic, chilli and soy, this juicy, fragrant red has all the right ingredients to cope: There's refreshing acidity to cut through the fatty duck, spicy red fruits to match with the five spice and enough body to hold its own with the deep sauce.

Ching’s Cantonese style duck  - marinade

Serves 2 

• 2 duck breasts
• 2 tablespoon oyster sauce
• 1 tablespoon Chinese five spice
• 1 tablespoon groundnut oil
• 2 tablespoon light soy
• 2 tablespoon Shaohsing rice wine

Combine all ingredients and marinade duck for 20 mins - turning halfway through

Duck Method - borrowed from Gordon Ramsay

Pre heat oven to 200°C

Wipe off marinade and score skin of duck. Dry fry the duck skin side down in an oven proof frying pan on a very low heat for approx 10 mins - this renders the fat but does not cook the flesh.

Once brown, turn and cook for a further minute to seal. Pour off excess fat - reserve and store for roast potatoes another time -  and put the pan in the oven for 8 mins.

Rest on a warmed plate for 10 mins.

Noodles and Pak Choi

You’ll need:

• Egg noodle nests x2
• Garlic clove x1
• Red chilli x
• Spring onions x2
• Pak choi x2
• Splash light soy
• Sprinkle white pepper
• Few drops of sesame oil

While cooking/resting the duck, cook egg noodles for 4 mins in boiling water, drain - reserving the hot water for steaming below - then refresh the noodles in cold water and drain.

Steam pak choi over the noodle water - when cooked, dress with sesame oil, light soy and white pepper

Heat the reserved marinade in a pan on a low heat until warmed through - add a splash of water if too concentrated in flavour and thicken slightly with a teaspoon of cornflour mixed with water

Stir fry the sliced chilli and spring onions, together with a thinly sliced garlic clove.

Add noodles and stir fry to warm through, then add a splash or two of the marinade for flavour.

Divide the noodles between two bowls, add sliced duck on top and lay the steamed pak choi to the side of the bowl.

Pour warmed marinade sauce over the duck and serve.

By Chris Penwarden