Asian Duck Pasta Salad

A perfect side for an Asian-style lunch or dinner, this salad coats linguine, romaine lettuce and fresh vegetables with a sweet sauce.

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

Cook Time {20 min }

Serving Size {4 servings}


2 Maple Leaf Farms Boneless Duck Breasts, slivered

1 cup Rice Vinegar
1/2 cup White Wine
1/2 cup Soy Sauce
1/2 cup Sugar
1/2 cup Chopped Onion
1 Tbsp. Ground Ginger
2 Garlic Cloves, minced
1/2 tsp. Paprika
2 Tbsp. Sesame Oil

2 Carrots, julienne
1/2 lb. Snow Peas, trimmed
1/2 lb. Zucchini, julienne
1 lb. Linguine
Romaine Lettuce
1/4 cup Slivered Scallions
1 Red Pepper, diced
1/4 cup Sesame Seeds


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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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