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.


Prep Time {43 min; overnight inactive }

Cook Time {25 min}

Serving Size {6 servings}


6 Maple Leaf Farms Boneless Duck Breasts
1 1/2 tsp. Chopped Garlic
1 1/2 tsp. Chopped Fresh Ginger

1/2 cup Soy Sauce
2 cups Cola (Soda)
2 Tbsp. Fresh Lime Juice
1 1/2 Tbsp. Hot Sauce
1/4 cup Dark Brown Sugar
3/4 tsp. White Pepper
Zest of 1/2 Lime

10 oz. Reserved Marinade
1 1/2 Tbsp. Hoisin Sauce
6 Tbsp. Sesame Oil
1 1/2 cups Julienne Carrots
1 cup Halved Peapods
1 1/2 tsp. Minced Fresh Ginger
1 1/2 tsp. Minced Garlic
2 cups Chopped Napa Cabbage
1/2 cup Green Onions, thin bias cut
2 lbs., 10 oz. Lo Mein Noodles, blanched
1 1/2 Tbsp. Black Sesame Seeds

Red Pepper Strips


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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.

2. Combine marinade/sauce ingredients; add duck breasts. Marinate, covered, in refrigerator overnight (up to 24 hours).

3. Remove duck from marinade; reserve marinade. Thinly slice duck lengthwise to create long strips. Refrigerate, covered, until needed.

4. Strain marinade into sauce pan. Bring to boil; remove from heat. Set aside.

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.

6. To serve, divide mixture among 6 warm pasta bowls. Garnish with red pepper strips.

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