Preheat the oven to 225°C.
Score duck skin, season, and place skin-side down in a cool ovenproof frying pan.
Heat over medium flame for five minutes to render the fat.
Flip duck and roast in oven for 7-8 minutes until cooked.
Rest duck in a warm place for five minutes and slice thickly.
Deglaze the pan with red wine over high heat and simmer for five minutes.
Add white wine, simmer for 2-3 minutes, then whisk in butter and peas.
Fry cooked noodles in olive oil until golden-brown and crisp, then drain.
Serve sliced duck over the noodle cake and top with sauce.