Name: Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce
Yield: 4
Ingredients: 2 clove garlic -; 1/4 c. sesame oil -; 2 tbsp. soy sauce -; 4 boneless duck breast halves -; 1/4 c. fresh rosemary -; 2 tbsp. hoisin sauce -; 2 tbsp. fresh lemon juice -; 1 tbsp. balsamic vinegar -; 1/4 c. extra-virgin olive oil -; Salt and freshly ground black pepper -; 4 c. bitter greens (arugula, mizuna, frisée, or a combination) -; 2 ripe mangoes -

Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce

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Ingredients for - Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce

1. 2 clove garlic -

2. 1/4 c. sesame oil -

3. 2 tbsp. soy sauce -

4. 4 boneless duck breast halves -

5. 1/4 c. fresh rosemary -

6. 2 tbsp. hoisin sauce -

7. 2 tbsp. fresh lemon juice -

8. 1 tbsp. balsamic vinegar -

9. 1/4 c. extra-virgin olive oil -

10. Salt and freshly ground black pepper -

11. 4 c. bitter greens (arugula, mizuna, frisée, or a combination) -

12. 2 ripe mangoes -

How to cook deliciously - Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce

1. Stage

To make duck: In a small bowl, combine garlic, sesame oil, and soy sauce; set aside. Remove any loose fat from duck breasts, and score skin lightly with a sharp knife (take care not to cut into flesh). Place breasts in a nonreactive dish just large enough to hold them. Coat with garlic mixture and sprinkle with rosemary. Cover and refrigerate overnight or at least 4 hours, turning occasionally.

2. Stage

Bring duck breasts to room temperature; preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.

3. Stage

Place duck breasts on grill skin side down. Cook 5 to 8 minutes per side for rare and 8 to 10 minutes for medium-rare, turning and brushing with hoisin sauce about halfway through cooking time. Skin should be crisp and brown but not burned.

4. Stage

To make salad: In a small bowl, combine lemon juice, balsamic vinegar, olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Adjust seasoning to taste.

5. Stage

Place breasts on a platter and let rest 3 to 4 minutes. Meanwhile, place greens and mangoes in a salad bowl and toss with dressing. Cut duck into slices about 1/4-inch thick, and garnish with rosemary sprigs. Serve with salad and a small bowl of hoisin sauce on the side for dipping.