Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette

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).

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 30%
  • Fat: 8.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1g
  • Protein: 37.7g
  • Carbohydrate: 5.3g
  • Fiber: 0.9g
  • Cholesterol: 182mg
  • Iron: 7.2mg
  • Sodium: 434mg
  • Calcium: 35mg

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

Preparation

  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.
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