Servings: Serves 4
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 the 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, salt and 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.
From the June 2007 issue of O, The Oprah Magazine
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