Duck breast with frisée salad and port vinaigrette
Indulge in a gourmet experience with succulent duck breast served on a bed of fresh frisée salad, drizzled with a rich and tangy port vinaigrette.
Ingredients:
- 1 (8-to 10-ounce) boneless duck breast with skin
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1/4 cup tawny Port
- 1 teaspoon Dijon mustard
- 3 cups torn frisée
- 1 tablespoon sliced almonds, lightly toasted
Instructions:
- Place a small shallow roasting pan in the center of the oven and preheat the oven to 400°F.Gently dry the duck and remove any excess fat from the sides. Make shallow cuts in a crisscross pattern on the duck skin, about 1/2-inch apart, using a sharp knife. Season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.In a heavy medium skillet (not nonstick), heat over medium-high heat until hot. Cook the duck with the skin side down until it turns golden brown and crispy, which usually takes about 3 minutes. Flip the duck and cook the other side until golden brown, around 2 minutes. Move the duck to the preheated roasting pan and roast in the oven until a thermometer inserted horizontally into the center reads 135°F, for approximately 10 to 14 minutes. Transfer the duck to a cutting board, cover it loosely with foil, and let it rest for 5 minutes. (The internal temperature will increase to at least 142°F.)Discard any excess fat from the roasting pan, leaving about 1 tablespoon. Add oil and shallots to the pan and cook over medium heat until the shallots turn golden brown, usually around 2 minutes. Take the pan off the heat and pour in the Port. Put the pan back on the heat (be cautious as the Port may ignite) and cook while stirring and scraping off any browned bits for about 1 minute.Remove the pan from the heat and mix in mustard, salt, and pepper to your taste. Add frisée, gently toss to combine, and sprinkle with almonds. Serve the duck with the prepared salad.
Summary:
- Calories: 482 kcal
- Fat: 26 g
- Protein: 38 g
- Carbs: 20 g
- Potassium: 1105 mg
- Magnesium: 104 mg