The duck breasts in this recipe must marinate at least 4 hours before cooking.
Servings: Serves 4
  • 2 cloves garlic , chopped
  • 1/4 cup sesame oil
  • 2 tablespoons soy sauce
  • 4 boneless duck breast halves (about 7 ounces each)
  • 1/4 cup fresh rosemary , plus some sprigs for garnishing
  • 2 tablespoons hoisin sauce , plus more for dipping
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon balsamic vinegar , or to taste
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon salt , plus more to taste
  • 1/4 teaspoon freshly ground black pepper , plus more to taste
  • 4 cups bitter greens (arugula, mizuna, frisée, or a combination)
  • 2 ripe mangoes , peeled and chopped
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.


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