Duck Breast With Frisée Salad And Port Vinaigrette

• 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 frisee
• 1 tablespoon sliced almonds, lightly toasted

1. Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400u0b0F.
2. 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.
3. 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 135u0b0F, 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 142u0b0F.)
4. 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.
5. Remove from heat and stir in mustard and salt and pepper to taste. Add frisee, tossing to combine, and sprinkle with almonds. Serve duck with salad.

skin, olive oil, shallot, tawny port, mustard, torn frisee, almonds

Taken from www.epicurious.com/recipes/food/views/duck-breast-with-frisee-salad-and-port-vinaigrette-351415 (may not work)