Grilled Duck With Warm Mushroom Salad And Truffle Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Grilled Duck With Warm Mushroom Salad And Truffle Vinaigrette

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