Ingredients:

(Serves 4)

Duck:

* 2 cloves garlic , chopped

* 1/4 cup sesame oil

* 2 tablespoons soy sauce

* 4 boneless duck breast halves

* 1/4 cup fresh rosemary , plus some sprigs for garnishing

* 2 tablespoons hoisin sauce , plus more for dipping

Salad:

* 2 tablespoons fresh lemon juice (about 1 lemon)

* 1 tablespoon balsamic vinegar , or to taste

* 1/4 cup extra-virgin olive oil

* 3/4 teaspoon salt , plus more to taste

* 1/4 teaspoon freshly ground black pepper , plus more to taste

* 4 cups bitter greens (arugula, mizuna, frisée, or a combination)

* 2 ripe mangoes , peeled and chopped

Method:

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 the 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, salt and pepper. Adjust seasoning to taste.

To serve: 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 cm thick and garnish with rosemary sprigs. Serve with salad and a small bowl of hoisin sauce on the side for dipping.

Note: The duck breasts in this recipe must marinate at least 4 hours before cooking.