Grilled Sesame-Marinated Duck Breasts with Hoisin Sauce

Duck:

• 2 clove(s) garlic, chopped
• 1/4 cup(s) sesame oil
• 2 tablespoon(s) soy sauce
• 4  (7 ounces each) boneless duck breast halves
• 1/4 cup(s) fresh rosemary, plus some sprigs for garnish
• 2 tablespoon(s) hoisin sauce, plus more for dipping

Salad:

• 2 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) balsamic vinegar, or to taste
• 1/4 cup(s) extra-virgin olive oil
• Salt and freshly ground black pepper
• 4 cup(s) bitter greens (arugula, mizuna, frisée, or a combination)
• 2  ripe mangoes, peeled and chopped

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Directions

1. 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 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.
2. Bring duck breasts to room temperature; preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.
3. 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.
4. To make salad: In a small bowl, combine lemon juice, balsamic vinegar, olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Adjust seasoning to taste.
5. 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 1/4-inch thick, and garnish with rosemary sprigs. Serve with salad and a small bowl of hoisin sauce on the side for dipping.