- 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
- 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
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.