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Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette

Photo: Jan Smith
Yield 4 servings
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).

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. Prepare grill to medium-high heat.

  3. 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.

  4. 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.