DUCK BREAST WITH FRISéE SALAD AND PORT VINAIGRETTE
Provided by Gina Marie Miraglia Eriquez
Categories Duck Mustard Roast Quick & Easy Dinner Port Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- 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 skillet (not nonstick) over medium-high heat until hot, then cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (Internal temperature will rise to at least 142°F.)
- Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
- Remove from heat and stir in mustard and salt and pepper to taste. Add frisée, tossing to combine, and sprinkle with almonds. Serve duck with salad.
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Paul Omeiza
[email protected]This recipe was a disaster. The duck breast was tough and the frisee salad was wilted.
dede
[email protected]I found the recipe to be a bit too complicated and the duck breast was a bit dry.
Yogesh Bishwas
[email protected]The duck breast was a bit overcooked for my taste, but the frisee salad and port vinaigrette were both delicious.
Arup Kumar
[email protected]This recipe was easy to follow and the duck breast turned out perfectly. I will definitely be making this again.
HeJa SOL
[email protected]I highly recommend this recipe. The duck breast was cooked perfectly and the frisee salad and port vinaigrette were both delicious.
ONE CHANCE FF ÃLĒX
[email protected]This recipe is a keeper! The duck breast was cooked to perfection and the frisee salad and port vinaigrette were both delicious.
Perla Leveret
[email protected]I've made this recipe several times and it's always a hit. The duck breast is always cooked perfectly and the frisee salad and port vinaigrette are both delicious.
Sakariye Bashiir
[email protected]This was my first time cooking duck breast and it turned out great! The recipe was easy to follow and the duck breast was cooked perfectly. The frisee salad and port vinaigrette were both delicious.
im rainbow Dashie
[email protected]I made this recipe for a dinner party and it was a huge success! The duck breast was perfectly cooked and the frisee salad was a refreshing addition. The port vinaigrette was a perfect finishing touch.
Lucy
[email protected]Overall, this was a great recipe. The duck breast was juicy and flavorful, and the frisee salad was a nice complement. The port vinaigrette was a bit too sweet for my taste, but that's just a personal preference.
Hamza sanaullah Hamza sanaullah
[email protected]The duck breast was cooked to perfection and the skin was crispy. The frisee salad was a nice touch, but the port vinaigrette was a bit too strong for my taste.
rubaiqa rashi
[email protected]This recipe was easy to follow and the duck breast turned out perfectly cooked. The frisee salad was a nice addition, but I found the port vinaigrette to be a bit too sweet for my taste.
Sayed Gamer
[email protected]The duck breast was a bit overcooked for my taste, but the frisee salad and port vinaigrette were both delicious.
Malik Asim
[email protected]I followed the recipe exactly and the duck breast turned out amazing! The port vinaigrette was also delicious. I served it with roasted vegetables and it was a perfect meal.
Jewell Amagliani
[email protected]This duck breast recipe was a hit! The meat was cooked perfectly, and the skin was crispy and flavorful. The frisee salad was a nice complement to the duck, and the port vinaigrette added a delicious tang. I will definitely be making this dish again.