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Ingredients
Duck:
- 2 clove(s) garlic, chopped
- 1/4 cup(s) sesame oil
- 2 tablespoon(s) soy sauce
- 4 (7 ounces each) boneless duck breast halves
- 1/4 cup(s) fresh rosemary, plus some sprigs for garnish
- 2 tablespoon(s) hoisin sauce, plus more for dipping
Salad:
- 2 tablespoon(s) fresh lemon juice
- 1 tablespoon(s) balsamic vinegar, or to taste
- 1/4 cup(s) extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 cup(s) bitter greens (arugula, mizuna, frisée, or a combination)
- 2 ripe mangoes, peeled and chopped
Directions
- To make duck: In a small bowl, combine garlic, sesame oil, and soy sauce; set aside. Remove any loose fat from duck breasts, and score skin lightly with a sharp knife (take care not to cut into flesh). Place breasts in a nonreactive dish just large enough to hold them. Coat with garlic mixture and sprinkle with rosemary. Cover and refrigerate overnight or at least 4 hours, turning occasionally.
- Bring duck breasts to room temperature; preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.
- Place duck breasts on grill skin side down. Cook 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 cooking time. Skin should be crisp and brown but not burned.
- To make salad: In a small bowl, combine lemon juice, balsamic vinegar, olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Adjust seasoning to taste.
- Place breasts on a platter and let rest 3 to 4 minutes. Meanwhile, place greens and mangoes in a salad bowl and toss with dressing. Cut duck into slices about 1/4-inch thick, and garnish with rosemary sprigs. Serve with salad and a small bowl of hoisin sauce on the side for dipping.
yummy lazis,hmm
