Ingredients
2garlic cloves
¼cupsesame oil
2tbspsoy sauce
4duck breast halves,boneless
¼cupfresh rosemary
2tbsphoisin sauce
2tbsplemon juice,fresh
1tbspbalsamic vinegar
¼cupextra-virgin olive oil
salt and freshly ground black pepper
4cupbitter greens,such as arugula, mizuna, frisée, or a combination of three
2ripe mangoes
Preparation
In a small bowl, combine the garlic, sesame oil, and soy sauce. Set aside.
Remove any loose fat from the duck breasts, and score the skin lightly with a sharp knife and take care not to cut into the flesh.
Place breasts in a nonreactive dish just large enough to hold them. Coat with the garlic mixture and sprinkle with rosemary.
Cover and refrigerate overnight or at least 4 hours, turning occasionally.
Bring the duck breasts to room temperature. Preheat the gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.
Place the duck breasts on the grill, skin side down.
Cook for 5 to 8 minutes per side for rare, and 8 to 10 minutes for medium-rare, turning and brushing with hoisin sauce about halfway through the cooking time. The skin should be crisp and brown, but not burned.
In a small bowl, combine the lemon juice, balsamic vinegar, olive oil, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Adjust the seasoning to taste.
Place breasts on a platter and let rest 3 to 4 minutes.
Place the greens and the mangoes in a salad bowl and toss with dressing.
Cut the duck into slices, about ¼-inch thick, and garnish with the rosemary sprigs.
Serve with the salad and a small bowl of hoisin sauce on the side for dipping. Enjoy!
