Duck Breast with Frisée Saladand Port Vinaigrette

photo by Romulo Yanes

from Gourmet

submitted by Jeanne Milligan

serves 4

4 (8 ounces each) boneless duck breasts with skin

4 tablespoons olive oil

4 shallots, finely chopped

1 cup tawny Port

4 teaspoons Dijon mustard

4 cups torn frisée

3 tablespoons sliced almonds, lightly toasted

Put a small shallow, flame-proof roasting pan in middle of oven and pre-heat oven to 400° F.

Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at ½-inch intervals with a sharp knife, then season with ¼ teaspoon salt and ¼ teaspoon pepper.

Heat a greased 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 small amount of frisée, tossing to combine, and sprinkle with almonds. Slice the duck and serve over frisee as salad.

Crisp-skinned duck breast really pops with the nutty, buttery flavor of tawny Port. Any leftover meat makes a terrific sandwich.