Crispy Duck Linguine with Cucumber-Mint Salad and Chili-Ginger Dressing2017-04-18
- Cuisine: Asian, Type: Entrée, Salad, Product Line: Barilla® Traditional Semolina, Barilla® Whole Grain
Chef Katie Sutton of Food and Drink Resources developed this recipe using Barilla linguine. She takes flavor cues from Vietnam and combines them with crispy Peking duck for an Asian-style dish.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Make the marinade by whisking together the wine, sesame oil, soy sauce, and cornstarch. Toss with the duck and marinate for 15 minutes.
Make the dressing by whisking together the serranos, ginger, garlic, sugar, fish sauce, sesame oil, canola oil, and lime juice. Set aside.
Make the salad by tossing together the mint, cilantro, cucumber, and daikon. Set aside.
For each serving, to order: Heat 2 tsp. canola oil in a pan and saute 1 tsp garlic, 1 tsp ginger, and 1 1/2 tsp jalapenos for 30 seconds.
Reheat 1 1/4 cups pasta in simmering water. Drain and add to the garlic pan with 3 oz. duck, 2 Tbsp hoisin, and 1 Tbsp soy sauce. Toss and heat through. Plate.
Toss 1/4 cup cucumber salad with 1 Tbsp dressing and place it on the pasta.
- 3 3/4 lb. Barilla Linguine
- 3/4 cup Shaoxing wine
- 3/4 cup sesame oil
- 3/4 cup light soy sauce
- 3/4 cup cornstarch
- 4 1/2 lb. cooked, shredded Peking duck
- 3 serrano chiles, minced
- 1 Tbsp minced fresh ginger
- 3 cloves garlic, minced
- 6 Tbsp palm or brown sugar
- 2 Tbsp fish sauce
- 3 Tbsp sesame oil
- 6 Tbsp canola oil
- 6 Tbsp lime juice
- 1 1/2 cups fresh mint
- 1 1/2 cups fresh cilantro
- 3 cups julienned cucumber
- 3 cups julienned daikon
- 1 cup canola oil
- 1/2 cup minced garlic
- 1/2 cup minced fresh ginger
- 3/4 cup thinly sliced jalapeno peppers
- 3 cups hoisin sauce
- 1 1/2 cups light soy sauce
Chef Recommended Cuts
- Whole Grain Linguine
- Whole Grain Spaghetti
Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes
Italian-Style Mac & Cheese with Roasted Butternut Squash
Orecchiette Pugliese with Broccoli Rabe and Sausage
Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano
ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.