Duck Breast With Frisée Salad And Port Vinaigrette

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
752
FAT
124%
CHOL
92%
SOD
17%

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Ingredients for 1 serving

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 frisée

1 tablespoon sliced almonds, lightly toasted

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