Wineshark Cooking Class - Duck Breast Stuffed a la Rouennaise with Green Noodle 法國釀鴨胸魯昂式伴青麵

Ingredients (for 4):

• Duck breast - 2 
• Salt - 1/2 tsp
• Black pepper finely - 1/4 tsp
• Pate de Foie - 1 can
• Flour - 1/2 oz
• Egg - 1
• Brown sauce - 5 oz
• Olive oil - 1 tbsp
• Green noodle - 1.5 lb
• Salt - 1/2 tsp
• White pepper finely - 1 pinch
• Green vegetables - 1 lb

Procedures:

1. Remove the skin of the duck breast.

2. Slice the duck breast in halves.

3. Season the duck breast with salt and black pepper finely.

4. Stuff the duck breast with pate de foie in the middle.

5. Coat the duck breast with flour, then dip in whisked egg.

6. Pan-fry the duck breast until both sides are golden. Keep warm.

7. Cook the pasta according to the package instruction.

8. Drain the pasta and then put in a pan with olive oil to stir fry. Season with salt and white pepper finely.

9. Put the pasta on the serving plate, and then put the duck breast on top. Pour some brown sauce on the side, paired together with some green vegetables.