Asian Duck Pasta Salad

Prep Time {15 min; 2 - 4 hr inactive}

Cook Time {20 min }

Serving Size {4 servings}

Ingredients


2 Maple Leaf Farms Boneless Duck Breasts, slivered


Marinade:


1 Cup Rice Vinegar


1/2 Cup White Wine


1/2 Cup Soy Sauce


1/2 Cup Sugar


1/2 Cup Chopped Onion


1 Tablespoon Ground Ginger


2 Cloves Garlic, minced


1/2 Teaspoon Paprika


2 Tablespoons Sesame Oil


Salad:


2 Carrots, julienne


1/2 Pound Snow Peas, trimmed


1/2 Pound Zucchini, julienne


1 Pound Linguine


Romaine Lettuce


1/4 Cup Slivered Scallions


1 Red Pepper, diced


1/4 Cup Sesame Seeds

Directions

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1. Remove skin from duck breasts. Cut meat into strips. Set aside.


2. In saucepan, combine rice vinegar, white wine, soy sauce, sugar, chopped onion, ginger, garlic, and paprika. Cook over medium heat for approximately 5 minutes. Pour 1-1/4 cups of the marinade over the duck breast strips in a medium bowl and marinate in refrigerator for 2-4 hours.


3. Transfer rest of the marinade to a medium bowl and stir in sesame oil. Reserve.


4. Drain duck strips and discard marinade. Stir fry duck over medium high heat for 3-5 minutes. Cool.


5. Cook linguine according to directions and drain. Cool.


6. Combine carrots, snow peas, zucchini and linguine with reserved marinade in large bowl. Toss duck with pasta and vegetable mixture.


7. Serve on a bed of romaine and garnish with scallions, red peppers and sesame seeds.


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