Karl Ratzsch's Oriental Duck and Pasta Salad

Originally published in Encore, Wisconsin by Grace Howaniec, 1992.

1 cup rice vinegar
1/2 cup Rhein wine
1/2 cup soy sauce
1/2 cup sugar
1/2 cup sliced onion
1 tablespoon grated fresh ginger, or 1 teaspoon ground ginger
2 cloves garlic, minced, about 2 teaspoons
1/2 teaspoon paprika

Duck Salad:
1/4 cup dark or roasted sesame oil
2 cups boneless cooked duck breast meat, slivered
2 large carrots, julienned
1/2 pound snow pea pods, trimmed
1/2 pound zucchini, julienned
1 pound linguine
Romaine and leaf lettuce, washed and chilled
5-6 slivered almonds
1 cup diced red pepper
2 tablespoons toasted sesame seeds

In a small saucepan, combine ingredients for marinade and cook over medium heat for 5 minutes. Cool slightly. Marinate duck meat in 1 1/4 cups of sauce.

Add sesame oil to remaining sauce; reserve. Prepare carrots, pea pods, and zucchini. Set aside. Cook linguine according to package instructions and drain. Toss with reserve sauce/oil mixture.

Drain marinade from duck, discarding marinade and add meat to pasta along with vegetables. Arrange one-fourth of lettuce on each of four chilled salad plates. Divide pasta mixture evenly among plates. Garnish each plate scallions, red pepper, and toasted sesame seeds.


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