Crispy Duck Linguine with Cucumber-Mint Salad and Chili-Ginger Dressing
Serving Size 1
Servings Per Container 24
Amount Per Serving
Calories from Fat
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet.
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.
CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.
Recipe courtesy of Chef Katie Sutton.
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.
3 3/4 pounds 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 pounds cooked, shredded Peking duck
3 serrano chiles, minced
1 tablespoons minced fresh ginger
3 cloves garlic, minced
6 tablespoons palm or brown sugar
2 tablespoons fish sauce
3 tablespoons sesame oil
6 tablespoons canola oil
6 tablespoons 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
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 teaspoons canola oil in a pan and saute 1 teaspoon garlic, 1 teaspoon ginger, and 1 1/2 teaspoons jalapenos for 30 seconds.
Reheat 1 1/4 cups pasta in simmering water. Drain and add to the garlic pan with 3 ounces duck, 2 tablespoons hoisin, and 1 tablespoon soy sauce. Toss and heat through. Plate.
Toss 1/4 cup cucumber salad with 1 Tbsp dressing and place it on the pasta.