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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/