Recipes > Main Dish > Duck & Portobello Pad Thai

Duck & Portobello Pad Thai

Name: Duck & Portobello Pad Thai
Total time: 30 min
Cuisine: Asia
Ingredients: 1 lb. Maple Leaf Farms Ground Duck Meat, thawed; 1 tsp. Salt; 2 Tbsp. Minced Garlic; 8 oz. Pad Thai Noodles(dried rice stick noodles); Boiling Water; 1/4 cup Hoisin Sauce; 1/4 cup Fresh Lime Juice; 1/4 cup Vegetable Broth or Chicken Broth; 3 Tbsp. Fish Sauce; 2 Tbsp. Honey; 2 heaping tsp. Crushed Ginger; 1-1/2 tsp. Asian Chili Hot Sauce; 1 Tbsp. Peanut Oil; 4 oz. Portobello Mushrooms, chopped (2 cups); 1 Egg, lightly beaten; 1 cup Shredded Carrots (packaged); 1 medium Julienne Red Bell Pepper, slivered; 3 cups Shredded Fresh Spinach; 4 cups Green Onion, cut diagonal in 1/2-inch segments; 1 cup Cilantro, roughly chopped, divided; 1 Tbsp. Toasted Sesame Seeds; 1/2 cup Toasted Peanuts, chopped; Lime Wedges

Enjoy Thailand's popular pad thai dish at home with duck.
2012 Video Recipe Contest Finalist, Merry Graham, Newhall, CA

Ingredients

1 lb. Maple Leaf Farms Ground Duck Meat, thawed
1 tsp. Salt
2 Tbsp. Minced Garlic
8 oz. Pad Thai Noodles(dried rice stick noodles)
Boiling Water
1/4 cup Hoisin Sauce
1/4 cup Fresh Lime Juice
1/4 cup Vegetable Broth or Chicken Broth
3 Tbsp. Fish Sauce
2 Tbsp. Honey
2 heaping tsp. Crushed Ginger
1-1/2 tsp. Asian Chili Hot Sauce
1 Tbsp. Peanut Oil
4 oz. Portobello Mushrooms, chopped (2 cups)
1 Egg, lightly beaten
1 cup Shredded Carrots (packaged)
1 medium Julienne Red Bell Pepper, slivered
3 cups Shredded Fresh Spinach
4 cups Green Onion, cut diagonal in 1/2-inch segments
1 cup Cilantro, roughly chopped, divided
1 Tbsp. Toasted Sesame Seeds
1/2 cup Toasted Peanuts, chopped
Lime Wedges

Directions

1
Combine ground duck, salt and garlic. Set aside.
2
Place noodles in large bowl and cover with boiling water. Set aside for 8 minutes and drain.
3
Whisk hoisin sauce, lime juice, vegetable broth, fish sauce, honey, ginger and chili sauce together. Set aside.
4
Heat the oil in a preheated skillet or wok. Cook portobellos on medium-high for 3 minutes, stirring frequently. Push the mixture to one side and fry ground duck until almost completely cooked, about 4 minutes. Mix the portobellos and duck and push to one side. Stir 3 tablespoons pad thai sauce over duck mixture until well mixed. Push mixture to one side.
5
On opposite side of skillet, cook egg on medium until cooked through. Add carrots, red bell pepper and spinach, cook for 2 minutes. Mix duck, egg and spinach mixture together. Pour mixture into a bowl and keep warm. Salt to taste.
6
Pour pad thai sauce into skillet. Over high heat bring sauce to a boil and cook 2-3 minutes to thicken. Add green onions and noodles and cook for 1 minute. Salt to taste.
7
Pour noodles into serving bowl. Stir 1/2 of the cilantro with the noodles. Top with duck mixture. Sprinkle with sesame seeds, peanuts and remaining cilantro. Serve with lime wedges.