Duck Breast with Frisée Salad and Port Vinaigrette

From the kitchen of Carly

Crispy-skinned duck breast meets bitter frisée greens and a silky Port wine reduction spiked with Dijon. The sharpness cuts through rich duck fat; toasted almonds add a subtle crunch. Restaurant-level elegance that comes together in under thirty minutes.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 (8-to 10-ounce) boneless duck breast with skin
  • 11 tablespoon olive oil
  • 11 shallot, finely chopped
  • 11/4 cup tawny Port
  • 11 teaspoon Dijon mustard
  • 13 cups torn frisée
  • 11 tablespoon sliced almonds
  • 1lightly toasted

Instructions

  1. Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.

  2. 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.

  3. 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.)

  4. 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.

  5. 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.