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duck-breast-with-frisee-salad-and-port-vinaigrette-351415.json
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duck-breast-with-frisee-salad-and-port-vinaigrette-351415.json
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{
"directions": [
"Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400\u00b0F.",
"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.",
"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 135\u00b0F, 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\u00b0F.)",
"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 fris\u00e9e, tossing to combine, and sprinkle with almonds. Serve duck with salad."
],
"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 fris\u00e9e",
"1 tablespoon sliced almonds, lightly toasted"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Duck",
"Mustard",
"Roast",
"Quick & Easy",
"Dinner",
"Port",
"Gourmet",
"Paleo",
"Dairy Free",
"Wheat/Gluten-Free",
"Peanut Free",
"Soy Free",
"Kosher"
],
"title": "Duck Breast with Fris\u00e9e Salad and Port Vinaigrette",
"url": "http://www.epicurious.com/recipes/food/views/duck-breast-with-frisee-salad-and-port-vinaigrette-351415"
}