ROAST DUCK WITH TOMATO NOODLES NESTS

INGREDIENTS

• 2 x No. 18 ducks 

• 30g butter, melted 

NOODLE NESTS

• 250g fresh egg noodles 

• oil for deep-frying 

TOMATO WINE SAUCE

• 30g butter 

• 1 onion, sliced

• 2 tomatoes, peeled, seeded

• 1/2 cup dry red wine

• 1/2 cup water

• 1/4 cup tomato paste

• 2 teaspoons Worcestershire sauce 

ROAST DUCK WITH TOMATO NOODLE NESTS METHOD:

Place ducks in a baking dish, and brush with butter. Bake in moderate oven for about 11/2 hours, basting occasionally with pan juices, until ducks are tender. Cut ducks into quarters, and serve hot with noodle nests filled with hot sauce. 

Noodle Nests: Arrange a quarter of the noodles in a thin layer over the inside of a lightly oiled double strainer. Press the top strainer onto the noodles. Lower strainer into hot oil, holding handles firmly together, deep - fry until noodles are well browned; drain.

Carefully remove the basket from the strainer. Repeat with remaining noodles. 

Tomato Wine Sauce: Melt butter in a pan, add onion, and cook, stirring, until soft. Add roughly chopped tomatoes, wine, water, paste, and sauce. Bring to boil, simmer, uncovered, for about 20 minutes or until slightly thickened.

Serves 4.

Note: Noodle nests and sauces can be made a day ahead.

Storage: Separately, covered, in the refrigerator.

Freeze: Sauce suitable.

Microwave: Sauce suitable. 

Also Read:  ONION AND RABBIT RAVIOLI WITH FRESH PARMESAN