SPICY BARBECUE WHITE PEKIN DUCKLING LO MEIN
Servings: 6
MARINADE
• 2 C Cola
• 1/2 C Soy sauce
• 2 T Fresh lime juice
• 1 1/2 T Hot sauce
• 1/4 C Dark brown sugar
• 1 1/2 t each Ginger, garlic, chopped
• 3/4 t White pepper
• 1/2 lime Lime zest
• 6 (6 oz. each) White Pekin duckling breasts
STIR-FRY
• 10 oz. Reserved marinade
• 1 1/2 T Hoisin sauce
• 4 T Sesame oil
• 3/4 C Carrots, julienne
• 1 C Peapods, halved
• 1 1/2 t each Ginger, garlic, minced
• 4 C Napa cabbage, chopped
• 1/3 C Green onions, bias cut thin
• 2 lb. 10 oz. Lo mein noodles, blanched
• 1 1/2 T Black sesame seeds (optional)
GARNISH
• Red peppers
DIRECTIONS
Combine marinade ingredients; add White Pekin duckling breasts.
Cover and marinate in refrigerator for 24 hours.
Remove duckling from marinade; reserve marinade.
Thinly slice duckling lengthwise to create long strips. Cover and refrigerate until needed.
Strain marinade into saucepot. Bring to boil; remove from heat. Set aside.
Combine reserved marinade with hoisin sauce; set aside.
Quickly sauté sliced duckling in hot oil. Add carrots and peapods; heat. Add ginger and garlic; sauté 30 seconds. Add cabbage and green onions; sauté until slightly wilted. Add lo mein noodles and marinade-hoisin mixture; heat. Toss in sesame seeds.
TO SERVE
Divide mixture into 6 warm pasta bowls. Garnish with red pepper strips.
Recipe & photo courtesy of The Duckling Council - www.duckling.org/
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