Duck Breast with Frisée Salad and Port Vinaigrette

Ingredients for Duck Breast with Frisée Salad and Port Vinaigrette

• 1 (8-to 275g ) boneless duck breast with skin

• 1 tablespoon olive oil

• 1 shallot, finely chopped

• 60ml tawny Port

• 1 teaspoon Dijon mustard

• 425g torn frisée

• 1 tablespoon sliced almonds, lightly toasted

How to make Duck Breast with Frisée Salad and Port Vinaigrette

Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 204°C.

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 teaspoons salt and 1/8 teaspoons 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 centre registers 57°C, 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 61°C.)

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.