Duck Breast With Frisée Salad And Port Vinaigrette
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
(Internal temperature will rise to at least 142°F
2
Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F
3
Pat duck dry and trim off any fat from sides
4
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
5
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
6
Turn and cook until other side is golden, about 2 minutes
7
Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes
8
Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes
9
) 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
10
Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute
11
Remove from heat and stir in mustard and salt and pepper to taste
12
Add frisée, tossing to combine, and sprinkle with almonds
13
Serve duck with salad
14
Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F
15
Pat duck dry and trim off any fat from sides
16
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
17
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
18
Turn and cook until other side is golden, about 2 minutes
19
Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes
20
Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes
21
(Internal temperature will rise to at least 142°F
22
) 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
23
Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute
24
Remove from heat and stir in mustard and salt and pepper to taste
25
Add frisée, tossing to combine, and sprinkle with almonds
26
Serve duck with salad