Duck Breast with Frisée Salad and Port Vinaigrette
Duck Breast with Frisée Salad and Port Vinaigrette is a flavorful French French Receipes dish prepared with quality ingredients. Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.