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Duck Breast with Frise 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 frise
- 1 tablespoon sliced almonds, lightly toasted
Directions:View on Epicurious
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