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1
Rub 1 teaspoon of the Herb-Infused Olive Oil on the duck breasts and season with salt and pepper.
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2
In a small bowl, gently toss the shallots with 1 more teaspoon of the herb oil and season with salt and pepper.
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3
In another bowl, whisk the remaining 1/4 cup of the Herb-Infused Olive Oil with the vinegar and cayenne.
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4
Season the vinaigrette with salt and pepper.
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5
In a large saucepan of boiling salted water, cook the beans until just tender, about 3 minutes.
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6
Using a slotted spoon, transfer the beans to a work surface and pat dry.
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7
Slice the beans on the diagonal 1 inch thick.
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8
Add the orzo to the boiling water and cook until al dente.
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9
Drain and transfer the orzo to a large bowl.
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10
Let cool slightly, stirring a few times.
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11
Add all but 1 teaspoon of the vinaigrette to the orzo and season with salt and pepper.
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12
Let cool to room temperature, tossing occasionally.
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13
Light a grill.
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14
Grill the duck breasts over moderately high heat, turning once, until well browned on the outside and medium-rare within, about 4 minutes per side.
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15
Transfer the duck breasts to a carving board and let rest for 5 minutes.
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16
Grill the shallots on a perforated grill pan until browned and charred in spots, about 3 minutes per side.
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17
Add the beans, grilled shallots and radishes to the orzo and toss.
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18
Transfer to plates.
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19
Slice the duck breasts crosswise and arrange next to the orzo.
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20
Drizzle the duck with the reserved 1 teaspoon of vinaigrette, sprinkle with the chopped thyme and serve.
