Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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). 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 |
Directions:
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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