Duck Breast with Tagliatelle and Arugula
Preheat oven to 80°C (approximately 175°F). Score the fat layer of duck breast carefully with a sharp knife, then season the duck with salt and pepper. Heat an ovenproof frying pan and cook the duck with the skin side down for 1 minute, until the skin is crispy. Turn and cook on the other side for 1 minute. Place the duck breast in the preheated oven and cook for 45 minutes.
Peel the shallot and very finely chop. Place in a saucepan and simmer with wine until reduced by half. Season with salt and pepper and keep warm. Cut the butter into small pieces and return to the refrigerator.
Rinse the arugula, shake dry and remove the stems, leaving the leaves whole. Cook the pasta in plenty of salted water according to package directions until al dente. Rinse with cold water and drain. Heat the butter in a pan. Add the pasta and arugula and heat through while stirring. Season with salt and pepper.
Remove the duck fillets from the pan and keep warm. Drain the fat and pour the pan drippings into the wine sauce. Gradually whisk the butter into the sauce. Cut the fillets into thin slices. Arrange the arugula pasta on plates. Top with the sliced duck, drizzle with the port wine sauce and serve hot.