Spicy Barbecue Duck Lo Mein
The sweetness of the cola enhances the flavors of the spicy sauce blends perfectly with duck breast for a new spin on this Chinese classic.
Ingredients
Duck
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1 1/2 tsp Garlic, chopped
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1 1/2 tsp Fresh Ginger, chopped
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1/2 cup Soy Sauce, divided (2 Tbsp for tossing, and the rest reserved for marinade)
Marinade
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Reserved Soy Sauce
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2 cups Cola (Soda)
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2 Tbsp Fresh Lime Juice
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1 1/2 Tbsp Hot Sauce
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1/4 cup Dark Brown Sugar
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3/4 tsp White Pepper
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Zest of 1/2 Lime
Sauce
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10 oz Reserved Marinade
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1 1/2 Tbsp Hoisin Sauce
Lo Mein
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6 Tbsp Sesame Oil
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1 1/2 cups Julienne Carrots
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1 cup Peapods, halved
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1 1/2 tsp Fresh Ginger, minced
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1 1/2 tsp Garlic, minced
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2 cups Napa Cabbage, chopped
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1/2 cup Green Onions, thin bias cut
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2 lbs, 10 oz Lo Mein Noodles, blanched
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1 1/2 Tbsp Black Sesame Seeds
Garnish
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Red Pepper Strips
Directions
Duck
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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.
Marinade
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1
Combine marinade ingredients; add duck breasts. Marinate, covered, in refrigerator overnight (up to 24 hours).
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2
Remove duck from marinade; reserve marinade. Refrigerate, covered, until needed.
Sauce
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1
Strain marinade into sauce pan. Bring to boil; remove from heat. Combine reserved marinade with hoisin sauce; set aside.
Lo Mein
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1
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.
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2
Add Lo Mein noodles (blanched) and marinade-hoisin sauce; heat. Toss in sesame seeds.
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3
To serve, divide mixture among 6 warm pasta bowls. Garnish with red pepper strips.
