Food2Fork makes it easy to find great recipes.
Search by name or ingredients. View Top Socially Ranked Recipes.
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
Why don't we display directions?