Ingredients
2 clove garlic
1/4 c. sesame oil
2 tbsp. soy sauce
4 boneless duck breast halves
1/4 c. fresh rosemary
2 tbsp. hoisin sauce
2 tbsp. fresh lemon juice
1 tbsp. balsamic vinegar
1/4 c. extra-virgin olive oil
Salt and freshly ground black pepper
4 c. bitter greens (arugula, mizuna, frisée, or a combination)
2 ripe mangoes
Preparation
Step 1To 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.Step 2Bring duck breasts to room temperature; preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.Step 3Place 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.Step 4To 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.Step 5Place 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.
