Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce
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Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce
Yield: 4 servings
- Duck:
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• 4 (7 ounces each) boneless duck breast halves
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• ¼ cup(s) fresh rosemary, plus some sprigs for garnish
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• 2 tablespoon(s) hoisin sauce, plus more for dipping
- Salad :
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• 2 tablespoon(s) fresh lemon juice
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• 1 tablespoon(s) balsamic vinegar, or to taste
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• ¼ cup(s) extra-virgin olive oil
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• Salt and freshly ground black pepper
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• 4 cup(s) bitter greens (arugula , mizuna, frisée, or a combination)
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• 2 ripe mangoes, peeled and chopped
Directions
1. 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. 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. 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. To make salad: In a small bowl, combine lemon juice, balsamic vinegar, olive oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Adjust seasoning to taste.
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