Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette

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.