Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce

Who needs a stove? It’s summertime and the grilling is easy.

Yields:

4

Ingredients

Duck:

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

Salad:

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

Directions

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