Duck Breast with Frisée Salad and Port Vinaigrette

Duck Breast with Frisée Salad and Port Vinaigrette
Photo by Romulo Yanes

Ingredients

  • 1 teaspoon Dijon mustard
  • 1 (8-to 10-ounce) boneless duck breast with skin
  • 1 tablespoon sliced almonds
  • 1 shallot
  • ¼ cup tawny Port
  • 1 tablespoon olive oil
  • 3 cups torn frisée

Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F. Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a heavy medium ...

View full recipe at Epicurious

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