Caviar Duck Breast with Noodles Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 2 duck breasts, skin on
• 1/2 cup fresh caviar (or substitute with fish roe)
• 12 oz (340g) fresh or dried fettuccine, tagliatelle, or pappardelle
• 2 tablespoons olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup chicken or duck broth
• 1 tablespoon Dijon mustard
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup grated Parmesan cheese, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the duck breasts.

Season the Duck Breasts:

• Pat the duck breasts dry with paper towels. Score the skin with a sharp knife in a crisscross pattern, being careful not to cut into the meat. Rub the green tea rubs all over the duck breasts, pressing the rubs into the skin to ensure they adhere well.

Sear the Duck Breasts:

• Heat the olive oil in a large skillet over medium-high heat. Place the duck breasts skin-side down and sear for 5-7 minutes, or until the skin is crispy and golden brown. Turn the duck breasts over and cook for another 3-5 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove the duck breasts from the skillet and set aside.

Cook the Noodles:

• Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente. Drain the noodles and set aside.

Prepare the Sauce:

• In the same skillet used for searing the duck, add the finely chopped shallot and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
• Stir in the white wine (if using) and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the chicken or duck broth and Dijon mustard, and simmer for 3-4 minutes.
• Stir in the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste.

Assemble and Serve:

• Slice the duck breasts against the grain into thin slices. Arrange the cooked noodles on a serving plate and top with the sliced duck breast.
• Spoon the creamy sauce over the noodles and duck. Garnish with fresh caviar, chopped parsley, and grated Parmesan cheese, if desired.
• Serve the Caviar Duck Breast with Noodles immediately, enjoying the tender duck breast, rich sauce, and luxurious caviar with the subtle hint of green tea from the rubs.