Grilled Duck With Warm Mushroom Salad And Truffle V

Name: Grilled Duck With Warm Mushroom Salad And Truffle Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 10 minutes or until tender. Add asparagus; saute 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.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh parsley, 1 tablespoon olive oil, 4 (6-ounce) boneless duck breast halves, skinned, and more.

Yes, Grilled Duck With Warm Mushroom Salad And Truffle Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Duck With Warm Mushroom Salad And Truffle Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions