Spicy Barbecue Duck Lo Mein
The sweetness of the cola helps to enhance the flavors of the spicy sauce for a new spin on this Chinese classic.
Ingredients
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1
6 Maple Leaf Farms Boneless Duck Breasts
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2
1 1/2 tsp. Chopped Garlic
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3
1 1/2 tsp. Chopped Fresh Ginger
Marinade/Sauce
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1
1/2 cup Soy Sauce
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2
2 cups Cola (Soda)
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3
2 Tbsp. Fresh Lime Juice
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4
1 1/2 Tbsp. Hot Sauce
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5
1/4 cup Dark Brown Sugar
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6
3/4 tsp. White Pepper
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7
Zest of 1/2 Lime
Stir-fry
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1
10 oz. Reserved Marinade
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2
1 1/2 Tbsp. Hoisin Sauce
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3
6 Tbsp. Sesame Oil
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4
1 1/2 cups Julienne Carrots
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5
1 cup Halved Peapods
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6
1 1/2 tsp. Minced Fresh Ginger
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7
1 1/2 tsp. Minced Garlic
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8
2 cups Chopped Napa Cabbage
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9
1/2 cup Green Onions, thin bias cut
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10
2 lbs., 10 oz. Lo Mein Noodles, blanched
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11
1 1/2 Tbsp. Black Sesame Seeds
Garnish
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1
Red Pepper Strips
Directions
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1
Remove skin from duck breasts. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl. Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.
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2
Combine marinade/sauce ingredients; add duck breasts. Marinate, covered, in refrigerator overnight (up to 24 hours).
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3
Remove duck from marinade; reserve marinade. Thinly slice duck lengthwise to create long strips. Refrigerate, covered, until needed.
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4
Strain marinade into sauce pan. Bring to boil; remove from heat. Set aside.
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5
Combine reserved marinade with hoisin sauce; set aside. Quickly sauté sliced duck 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.
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6
To serve, divide mixture among 6 warm pasta bowls. Garnish with red pepper strips.
