Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette

Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette Recipe
Photo: Jan Smith
A drizzle of little more than vinegar and truffle oil adds divine flavor to this dish. Be sure not to overcook the duck, or it will be tough; it's safe to cook duck until 160º, when it's still a little pink (medium).


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 30 %
Fat 8.4 g
Satfat 1.5 g
Monofat 4.9 g
Polyfat 1 g
Protein 37.7 g
Carbohydrate 5.3 g
Fiber 0.9 g
Cholesterol 182 mg
Iron 7.2 mg
Sodium 434 mg
Calcium 35 mg


2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 (6-ounce) boneless duck breast halves, skinned
3 garlic cloves, minced
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
3 cups thinly sliced shiitake mushroom caps (about 5 ounces)
2 cups thinly sliced cremini mushroom caps (about 5 ounces)
3/4 cup (1/4-inch) diagonally cut asparagus
1 1/2 tablespoons Champagne vinegar
1 1/2 teaspoons truffle oil


Combine first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight or up to 2 days.

Prepare grill to medium-high heat.

Remove duck from bag; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place duck on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Remove duck from grill; cover and let stand 10 minutes. Cut the duck across grain into thin slices.

While duck stands, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms, 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper; sauté 10 minutes or until tender. Add asparagus; sauté 2 minutes. Combine remaining 1/8 teaspoon salt, vinegar, and truffle oil, stirring with a whisk. Arrange about 1/2 cup mushroom mixture in center of each of 4 plates. Top each serving with 1 sliced duck breast half. Drizzle about 1 1/2 teaspoons vinaigrette over each serving.

John des Rosiers,

Cooking Light

October 2005
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