Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette

Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette
Photo by Jan Smith

Ingredients

  • 2 tablespoons chopped fresh parsley
  • 1 ½ tablespoons Champagne vinegar
  • 3 cups thinly sliced shiitake mushroom caps (about 5 ounces)
  • ½ teaspoon salt, divided
  • ¾ cup (1/4-inch) diagonally cut asparagus
  • 1 ½ teaspoons truffle oil
  • 3 garlic cloves, minced
  • + 6 more ingredients
    • ¼ teaspoon freshly ground black pepper, divided
    • 1 tablespoon olive oil
    • Cooking spray
    • 4 (6-ounce) boneless duck breast halves, skinned
    • 2 cups thinly sliced cremini mushroom caps (about 5 ounces)
    • 2 tablespoons chopped fresh rosemary

Combine first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight or up to 2 days. Prepare grill to medium-high heat. 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, a...

View full recipe at My Recipes

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