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Duck Breast with Frise Salad and Port Vinaigrette


Duck Breast with Frise Salad and Port Vinaigrette Recipe

Ingredients:
  • 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:
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Rank

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